Goat Stew (Kalderetta) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 to 4 pounds goat meat, cut into 2-inch pieces | 3/4 cup white vinegar | salt and freshly ground pepper to taste |
| 1/4 cup cooking oil | 1/2 cup sliced onion | 1/4 cup sherry |
| 1/2 cup olive oil | 1 small bay leaf | 1 sprig parsley, chopped |
| 1 teaspoon white peppercorns, crushed | 6 cloves garlic, crushed | 1 hot green pepper |
| 1/2 cup tomato sauce | 2 cups warm water | 1 slice goat liver (about 5 inches square and 1/2 inch thick) |
| 1/2 cup water | 1 cup pimento | 1/2 cup grated cheddar cheese |
| 1 teaspoon sugar | dash of hot sauce | 1 cup green olives |
| 1 | Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hours. Drain meat and brown several pieces at a time in hot oil. Place meat, onion and sherry in a saucepan. Bring to a boil, then add olive oil and bay leaf. Add parsley, peppercorns, garlic and hot pepper. Then add tomato sauce and water. Simmer until meat is tender. |
| 2 | Brown the goat liver and then pound to a paste. Add 1/2 cup water to liver and add to the meat, stirring occasionally, until mixture comes to a boil. Add the pimento and the grated cheese. Season with sugar and hot sauce to taste, then add the olives. Serve hot. |