Chianti's goat with cheese and eggs (capretto cace e ova)

If you're new to cooking goat, try this recipe with simple, fresh flavours you'll keep coming back to again and again.

Credit: SBS Food

• serves

  4

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp extra virgin olive oil
• 2 garlic cloves, halved
• 1 rosemary sprig
• 800 g goat leg, diced
• 200 ml dry white wine
• 4 eggs
• 80 g grated pecorino from Abruzzo
• ½ lemon, juiced

Instructions

Heat the oil in a pan on medium. Add the garlic and rosemary and fry until fragrant. Increase heat to high, add the goat and brown on all sides.

Reduce heat to low, add the wine and season with salt. Cover with a lid and cook for about 30 minutes until the goat is cooked and tender. Remove the rosemary.

Beat the eggs in a bowl and add the cheese. Add the lemon juice and pour this mixture over the cooked goat. Stir well to distribute the sauce and cook the egg.

Serve the goat, cheese and eggs at once. Sprinkle over rosemary, if you like.

Recipe from Toby Gush of Chianti in Adelaide.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.