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Stuffed roast leg of goat (Cosciotto di capretto farcito)
Servings: 4 people
Time: 50 minutes
About 1200 g of roast leg of goat - 300 g of lean goat -
150 g of liver, of goat
100 g of sausages
100 g bacon, cut into slices
30 g of parsley
50 g of butter
3 tablespoons of Parmesan cheese
1 sprig of rosemary
1 sprig of sage
½ cup white wine
Extra virgin olive q.b.
Bone in the leg. In a mixing bowl together with the finely chopped meat of goat sausage, chopped parsley, cheese, whole egg and egg yolk, salt, pepper and mix well together. If the mixture is too soft, add a little 'grain or bread crumbs.
Remove the outer peel then cut the liver into thin slices. Boil the remaining eggs that, once an account sodas, must be shelled. Place half the mixture into the prepared leg, and walk over some slices of liver and whole hard boiled eggs, cover with remaining mixture and the last slices of liver. Sew the opening and, after wrapping the leg with slices of bacon, trying to tie conservargli the primitive form.
Salt it, and tucked here and there pepatelo sage and rosemary. Preheat the oven to 220 degrees and place the leg in a vessel that contains it perfectly, sprinkle with a few tablespoons of oil, distribuendovi over the butter. Leave it for over an hour in the preheated oven, dip the top with wine and then trained with a few tablespoons of the sauce on the bottom. When cooked, cover the lamb and let rest in warm place for about half an hour. Strain the sauce and keep warm too. To serve the table wrap the ends of the bone with a sleeve of paper and decorate the platter with lettuce leaves.
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