Goat with beans
This is the typical dish par excellence of Castelbianco and its hamlets in Savona’s hinterland. Try this dish, typical and at the same time simple to prepare.
Ingredients
Female goat, not adult yet (about 4 kg)
1 kg of cannellini beans
3 onions
1 stalk of celery
1 carrot
1 bunch of aromatic herbs (thyme, rosemary, laurel, sage)
3 tablespoons of tomato sauce
1 l of dry red wine
Extra-virgin olive oil
Salt
Preparation
The goat shall be cut into pieces, as big as a fist, and washed for a day in fresh water (to be changed frequently).
Sauté vegetables with oil in a pan. Add salt and peppered to taste goat. Cook over high heat for a few minutes until the goat browns, then add red wine and let it evaporate. Lower the heat and simmer for at least 45 minutes in a covered pot.
At this point, add a tablespoon of tomato concentrate, aromatic herbs and dilute with lukewarm water flavoured with a bouillon cube and again with a little red wine, to prevent it sticks to the pan.
At the same time, cook the beans, in another pot, and, once half cooked, add them to the meat, so that they get flavoured by the sauce. Cover again and cook over low flame for at least another half hour.
Serve it hot, accompanied by bread or polenta.
