Vigezzo Valley roast kid
Vigezzo Valley kid roasted in the oven with potatoes, rosemary and white wine: a main course from the Ossola Easter tradition.
Ingredients
For 4 personeIngredients
Before you start
Method
Marinate the meat
Cut the kid into pieces, season with salt, pepper, rosemary and crushed garlic; leave to marinate for 30 minutes.
Assemble the baking tray
Arrange the kid pieces in a baking tray with a drizzle of oil.
Add the potatoes
Add the peeled potatoes, cut into wedges, around the meat.
Bake
Pour over the white wine and bake at 200°C for about one hour, turning occasionally.
Finish cooking
Continue until the meat is golden and the potatoes are tender, adding water if necessary.
Serve
Serve hot directly from the baking tray.
Good to know
Tips
Choose a young kid, reared on its mother's milk, for more tender meat.
Variations
It can be enriched with mushrooms or chestnuts around the meat.
Storage
It keeps in the refrigerator for 1–2 days; it reheats well in the oven.
Nutritional values
Approximate values per porzioneBehind this recipe
Vigezzo Valley recipes featuring kid call for a marked animal, reared exclusively on its mother's milk and slaughtered at between nine and twelve kilograms.
