Goats near Hopewell, N.J., are slaughtered on site before Chef Michael Psilakis make roasts, chops, and more.
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PAPPARDELLE CON CAPRETTO
Recipe from: Marco Canora, Co-Owner and Chef of Insieme and Hearth, New York City
FOR THE BRAISE:
Ingredients:
• 800g goat (leg, ribs, etc.)
• 100mL Canola Oil
• Salt and black pepper to taste
• 100g onion, largely diced
• 50g celery, largely diced
• 50g carrots, largely diced
• 5 garlic cloves, peeled and smashed
• 15g tomato paste
• 100mL white wine
• 1.5-2L chicken bouillon
• 1 bay leaf
• 2 thyme sprig
• 2 oregano sprig
Directions:
1. Season the meat well with salt and pepper. Heat the oil in a heavy bottomed medium saucepan over a medium-high flame. Brown the meat in the pan evenly, adjusting the heat so that any drippings in the pan caramelize, but do not burn. Remove the meat from the pan and set aside.
2. Add the vegetables to the pan, and cook over medium-low heat until fragrant and tender (about 10 minutes). Stir in the tomato paste and continue to cook for an additional 5 minutes to reduce the bitterness of the tomato paste.
3. Return the meat to the pot, and deglaze with the white wine. Raise the heat to medium-high and reduce until the wine has been evaporated.
4. Add enough bouillon to just cover the meat, put in the herbs and cover.
5. Cook in a 325 degree oven until the meat pulls easily from the bone (1.5-2 hours depending upon the oven).
6. Pull the meat, discarding the bones and vegetables, and strain the braising liquid into a clean container. Skim the fat from the surface, and reduce over medium heat, continuing to skim as needed to remove impurities. Reduce to sauce consistency and reserve.
FOR THE SAUCE:
Ingredients:
• 100g onion, minced
• 50g celery, minced
• 50g carrots, minced
• 75mL extra virgin olive oil
• 2 artichokes, turned and cut into eighths
• goat meat (from above)
• braising liquid (from above)
Directions:
1. Heat the olive oil over medium heat; add the minced vegetables and cook until thoroughly tender and fragrant, but not caramelized.
2. Add the artichokes and coat with the vegetables. Add the pulled meat and braising liquid, lower the heat and cook until the artichokes are tender.
3. Cook pasta until al dente, strain and toss with the sauce. Divide evenly amongst serving plates, and garnish with a dollop of fresh ricotta, grated Parmesan and fresh picked oregano leaves.
FOR THE DOUGH: (or you could use a quality dried pasta)
Ingredients:
• 1kg all purpose flour
• 2g dried oregano, crumbled
• 360g egg yolk
• 200g whole egg
• 30g whole milk
Directions:
1. Combine dry ingredients in a bowl, making a well in the center. Whisk the wet ingredients together and pour into the well.
2. Using a fork, slowly incorporate the dry ingredients into the wet until a rough ball is formed. Turn the dough out onto the counter.
3. Kneed the dough by hand until it is homogenous with a smooth even surface (roughly 7-10 minutes). Press gently into the surface of the ball with one finger; the dough should spring back, indicating that it is ready.