Capra e Fagioli: A Delicious Italian Stew Recipe

Capra e Fagioli is a traditional Italian stew that originated in the Piedmont region of northern Italy. The dish is made with goat meat (preferably shoulder meat), white beans, onions, carrots, celery, lardo, white wine, and olive oil. The goat meat is cooked over a long period over a low heat with aromas, vegetables, and white wine, and in the last part of cooking, white beans are added. Capra e Fagioli is typically prepared during the winter months when the weather is cold and the walnuts are at their freshest. The dish is hearty, flavorful, and perfect for a cozy evening at home

Capra e Fagioli Recipe

Ingredients

• 2 pounds goat meat, preferably shoulder meat
• 2 cans white beans, drained and rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1/2 cup lardo, diced
• 1/2 cup white wine
• 1/4 cup olive oil
• Salt and pepper to taste

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, celery, and minced garlic and sauté until softened, about 5 minutes.
3. Add the diced lardo and goat meat to the pot and cook until browned, about 10 minutes.
4. Add the white wine to the pot and cook until reduced by half, about 5 minutes.
5. Add enough water to the pot to cover the goat meat and bring to a boil.
6. Reduce the heat and simmer for 2-3 hours, until the goat meat is tender.
7. Add the white beans to the pot and cook until heated through, about 10 minutes.
8. Season with salt and pepper to taste.

Conclusion

In conclusion, Capra e Fagioli is a traditional Italian stew that is hearty, flavorful, and perfect for a cozy evening at home. With goat meat, white beans, and a variety of vegetables and aromas, this dish is sure to be a hit with your family and friends. Give it a try today and enjoy a taste of Italy in your own home!

I hope you enjoy this recipe for Capra e Fagioli.