Il Cucinologo
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Baked Ruote with Kid Goat

17/11/2023

The “Baked Ruote with Kid Goat” is a dish that combines the Italian tradition of cooking kid goat meat (an ingredient particularly appreciated on festive occasions in some Italian regions) with wheel-shaped pasta, creating a hearty and flavorful meal. The traditional Italian recipe focuses on aromatic herbs and slow cooking to enhance the flavors. Let’s see how to prepare this dish.

Ingredients

  • 1 kg kid goat meat, cut into pieces
  • 500 g ruote pasta (or similar short pasta)
  • 2 onions
  • 2 carrots
  • 2 celery stalks
  • 4 garlic cloves
  • 1 sprig fresh rosemary
  • A few sage leaves
  • 1 glass white wine
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • Vegetable broth as needed
  • 400 g peeled tomatoes (or tomato passata)
  • Grated pecorino to taste (optional)
  • Chili pepper (optional)

Preparation

  1. In a wide casserole, heat some oil and brown the kid goat pieces on all sides until golden. Once browned, set the meat aside.
  2. In the same casserole, add the finely chopped onions, carrots, and celery, along with the whole garlic cloves (which will be removed later), and sauté until soft and golden.
  3. Add the kid goat meat to the vegetables, then the rosemary and sage. Let it flavor for a few minutes.
  4. Deglaze with the white wine and let the alcohol evaporate, then add the peeled tomatoes. Season with salt and pepper, and add a bit of chili if desired.
  5. Partially cover with the lid and cook over medium heat for about 1-1.5 hours, adding vegetable broth as needed to prevent the sauce from drying out too much.
  6. Meanwhile, cook the pasta in plenty of salted water until al dente, then drain and add it to the kid goat sauce, letting everything flavor together for a few minutes.
  7. Preheat the oven to 180 °C.
  8. Transfer the pasta and kid goat to a baking dish, sprinkle with grated pecorino if desired, and bake for about 10-20 minutes to brown the surface.
  9. Serve hot.

Curiosities

Kid goat is a typical ingredient in many Italian regions, especially in the center and south. Its meat is appreciated for its particularly delicate flavor and tenderness, especially if the animal is very young. It is often cooked on festive occasions such as Easter.