castrato meat ragout
READY in
3 Hours
PreparaTion
30 Min
CoOKING
2 h 30 min
PorTIONS
5 Person
Cost
Low
DifficUltY
Easy
Castrato ragout of Cilento
Cilento ragù: The classic, made with goat mutton
Castrato meat ragout is a tasty condiment for coarse or homemade pasta, ideal are fusilli from Cilento, a fresh pasta made with semolina flour and hand-rolled with the classic underwire. It is usual in Cilento, especially on Sundays or holidays, to make fusilli with goat mutton ragout.
This dish has its roots in the remote and dark times of Cilento, where every family owned a few goats for their own sustenance, in fact, the goats were a real wealth, because, in addition to the milk they consumed daily, they also produced an excellent cheese, furthermore, every year, the goats gave birth to two and sometimes even three kids which produced excellent meat and excellent dishes, including mutton ragù.
By castrato meat , we mean an adult male goat deprived of its reproductive organs at an early age and raised specifically for slaughter. With castrato meat, in addition to the classic ragù, in Cilento we find other typical dishes, of which the very renowned one is “U’ fianchetto mbuttunato”, which translated into Italian is the pocket filled with cheese and eggs.
INGREDIENTS
- 1,5Kg Castrato (goat mutton)
- 1L tomato puree
- 1 big onion
- 1 large clove of garlic
- 30ml extra virgin oil
- 50ml white or rosé wine
- J.e. Salt & Pepper
Follow Us
Directions
Clean and chop the onion and clove
In a large saucepan, lightly fry the onion and garlic with the oil and a pinch of pepper, add the meat and fry gently over a moderate heat
When the liquids that have leaked from the meat have dried, fry for a few minutes and add the wine
When all the wine has evaporated, pour in the tomato puree and add the salt
As soon as it comes to the boil, lower the heat and simmer for 2 hours, stirring occasionally so it doesn’t stick to the pan.
Now the ragout is ready!
Tips
- If you use a homemade tomato puree the ragù is even tastier, or you can use peeled tomatoes but they must always be pureed.
Storage
- The castrato meat ragout can be kept for a few days in the fridge, or even a few months in the freezer.
Equipment
- Carving knife or crescent knife
- Knife
- Cutting board
- Fork
- Cooker
- Casserole
- Spoon
Category
baked buffet cheese Cilento cream dessert dough eggs homemade italian italian dish italian food Italy kitchen mediterranean diet pasta recipe snack sweet traditional
