Ragù di Capretto con Pecorino Sardo e Gnochetti – Enoteca Sileno
Beautiful recipes developed by former Enoteca Head Chef and Educator Antony Campbell and featured on the menu for our inaugural Pastastravaganza menu for the 2024 Melbourne Food and Wine Festival.
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Ingredients
- 750g goat shoulder on the bone, cut into 3 pieces (speak to your butcher)
- 30g extra-virgin olive oil (2 tablespoons)
- 5 anchovy fillets, finely chopped Scalia Anchovies in evoo
- 3 garlic cloves, thinly sliced
- 1 red chili, thinly sliced
- 1 celery stalk, small dice
- 1 small carrot, small dice
- 1/2 onion, small dice
- 500g canned crushed tomatoes Freschissima Passata organic
- 310ml chicken stock (1 1/4 cups)
- 6 thyme sprigs
- 2 fresh bay leaves
- 20g butter Del Bocia salted butter
- 45g Sultanas, soaked in white wine overnight (1/4 cup) Premium Mildura Sultanas and Vicoletto Catarrato
- 15g finely grated Pecorino Sardo, plus extra to serve FOI pecorino sardo from Sardinia
- 1 tablespoon coarsely chopped flat-leaf parsley
- 180g Gnochetti Sardi Rusitchella d'Abruzzo
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