Recipes

Roast kid A Sardinian dish

June 19, 2011

Nonna Genia

Ingredients

Langa kid

7-8 kg

Rosemary sprigs

Garlic cloves

Oil

to taste

Butter

to taste

Pepper

to taste

Broth

1/4 l

Dry white wine

1 glass

What is needed

a bibinera
a fork
a penknife

Proceedings

A suckling kid several weeks old, weighing 7-8 kilograms, is taken, killed and freed of its innards; it is kept for 4-5 days in the refrigerator, then skinned and cut into quarters.

In the bibinera, rosemary and garlic are sautéed with oil, butter, and pepper; when it has taken on a golden color, white wine is sprinkled several times and cooked with good broth stowed in the bibinera.

Along with lamb, kid meat is one of the most consumed and appreciated meat in all of Sardinia.

Its strong flavor and gamey aroma make this meat ideal for baking or barbecuing.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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