Carne di capra acqua e sale
An essential dish from the pastoral tradition of Gargano, born from the practice of transhumance when shepherds moved with their flocks between pastures. Carne di capra cooked in water and salt represents the simplicity and authenticity of Gargano cuisine, showcasing the natural flavor of the meat with minimal seasoning.
Preparation
- 1
Clean the carne di capra, removing any residue, and cut it into medium-sized pieces.
- 2
Bring water to a boil in a large pot and add salt to flavor the broth.
- 3
Immerse the meat in the boiling water and let it return to a boil, skimming off any impurities that rise to the surface with a skimmer.
- 4
Add the rosemary and bay leaves to gently flavor the broth.
- 5
Reduce heat and continue cooking over medium-low heat, covered, for approximately 1 hour and 30 minutes until the meat becomes very tender.
- 6
Check the doneness with a fork: the meat should fall apart easily.
- 7
Check and adjust the salt to your personal taste.
- 8
Serve the meat in its hot broth, garnished with freshly chopped parsley.
Chef's Tips
This dish is traditionally accompanied by pane toscano or pane pugliese to soak up the flavorful broth. Young carne di capra is more tender and milder in flavor than older animals: ask your trusted butcher for recommendations.