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Recipes

Roasted kid

June 19, 2011
Roasted kid

Ingredients

  • 1 kid of the Langa region of 7-8 Kg
  • two shoots of rosemary
  • three garlic cloves
  • oil
  • butter
  • pepper
  • a glass of dry white wine
  • a quarter of a liter of broth

What to prepare

  • a bibinera
  • a carving fork
  • a big knife

Procedure

Take a kid only a couple of weeks old of 7-8 kilograms and remove the giblets; keep it 4-5 days in the refrigerator remove the skin and cut in quarters.

Brown the rosemary and garlic with oil, butter and pepper in a pot; when it becomes golden add the white wine and cook with a good broth.

 

Credit Photo: ascoisas

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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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