Baked capretto


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Hello friends, I know Easter is gone, but I wanted to share this delicious baked capretto recipe that my father cooks for Easter every year. Unfortunately this year, for obvious reason, we couldn’t  be in Italy with my parents. This photo fills me with good memories and happy times. Hopefully all of this will be over soon, and life like we use to know will return.

I leave this recipe for you to enjoy.

Oven baked capretto (baby goat)

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Ingredients for 6pax
Half of a baby goat around 2kg
4-5nos myrtle stems
20ml Evo oil
Salt and pepper to taste
Rub baby goat with evo oil, salt and pepper.
Sprinkle myrtle leaves inside and on the outside of the baby goat.
Wrap it in aluminium foil.
Bake it at 180 for 1 hour and 30 minutes.
Open the wrap and let it bake till skin get crispy, around 20 minutes.
Serve it with a fresh crunchy salad.

 

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