Cabris in sauce, Corsica

Method

1. 1

   Peel the cloves of garlic, crush, cut and chop the onion.

2. 2

   In a casserole, brown the pieces of bread and bacon with oil. When the meat has returned well, remove it from the pot.

3. 3

   In the cooking juice, brown the crushed garlic and onion, reincorporate the meat, tomato concentrate, wine and wet with water until covered.

4. 4

   Bring to a boil and then season, put thyme and laurel.

5. 5

   Reduce the sauce about 20 minutes, then cover and simmer for 2 hours over very low heat. If the sauce reduces too much, add a little hot water during cooking.

6. 6

   Remove from heat and let stand until the next day. Simmer for an hour before serving.

7. 7

   It must be accompanied by a polenta of corn or large pasta (lasagnes, tagliatels...).

8. 8

   Most of the recipe! Pascale's little secret: add the thyme Corde l-arbarone.

Reviews