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Leg of young goat - kid - in "porcini" sauce

  • 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 oil
  • salt
  • 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 herbs.
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 leg.
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 is finished.
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.

A Giuseppe Alessi recipe
Translated by Gianna Toni

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