Leg of young goat - kid - in "porcini"
- 1 boned leg of Kid (ask your butcher to prepare it) about kg 1, 1.3
- 600 grams of fresh (or frozen) "porcini" mushrooms ready
cleaned and lightly washed and dried, cut into small cubes
- 30 grams of dried "porcini" mushrooms
- 50 grams of salted bacon cut into thin slices
- 1 large glass dry white wine
- 2 small glasses "grappa"
- in a mortar and pestle crush together 3 peeled garlic cloves, the
leaves of a large bunch of sage and of rosemary, 5-6 fresh myrtle berries,
a pinch of dried mint, a large pinch of salt and of ground black pepper,
7-8 spoons extravergine olive oil
- 25 grams of butter
- 1 spoon white flour
- 2 peeled garlic cloves
- 1 pinch of dried marjoram
- 20 centiltre of oil - 50% of extra-virgine olive oil and 50% sunflower
- ground black pepper
| Leave the dry mushrooms to soak in ½ litre of water
for 2 hours.
Prepare the crushed herbs (a food mixer can replace the mortar and pestle)
and spread this preparation evenly over the entire leg of meat and season
well both inside and out. Spread out a large sheet of kitchen foil, on this
spread 5-6 slices of bacon and place the leg, in its true form, over the
bacon, cover the top and sides with remaining rashers and tightly close
the foil, trying to maintain the correct form of the leg.
Put this into a pan just large enough to contain it sprinkle well with the
oil mixture and place in the oven preheated to 180°. Cook for 40 minutes
turning 3-4 times.
At the end of this time, with the help of a large fork, break open the foil
in order to leave the meat exposed, sprinkle over the wine and "grappa",
raise the heat to 220°, and leave to continue cooking and to brown the
leg for another 10minutes, being careful to turn the meat every so often
and to baste with the pan juices.
After this time, take the pan from the oven, remove the leg and set to one
side to keep warm. Remove the foil from the pan leaving the bacon and juices,
place the pan over a high heat and add a ladle full of filtered water in
which the mushrooms are soaking and deglassar the cooked juices, scraping
the bottom of the pan well with a wooden spatula, for 5-6 minutes.
At this point take the blender and put in the dried mushrooms with their
(well filtered) soaking water, the butter, flour, garlic, marjoram and the
boiling sauce (including the bacon).Blend well until you have a very runny
puree perfectly homogenised, very aromatic and tasting of mushrooms and
Take a pan with a tight fitting lid, large enough to contain the leg, and
pour in the blended mixture, bring to the boil, covered, and then add the
Remove and carefully turn until it is well covered by the sauce which is
simmering, then re-cover the pan and cook for 5-6 minutes. After which add
the "porcini" mushrooms, again mix well and leave to simmer with
the lid on for about a further 15minutes, stirring occasionally thus cooking
It is served boiling hot, the meat cut in crossways slices, covered with
the sauce and the pieces of mushroom which should still be a little firm
in order to maintain their delicious flavour.