Cooked goat on the bone is where all the flavour is and shoulder is the tastiest part, although that’s the best thing about goat – you can cook the whole thing on the bone.
Combine the Grenache wine, rosemary, bay leaves, thyme and peppercorns for the marinade. Add goat to the marinade, cover and refrigerate for 24 hours, turning 3 or 4 times so that all meat spends time in contact with the marinade.
Remove goat from the fridge 1-2 hours before cooking. Set aside in a cool place to come to room temperature.
Place pasta sheets on a clean, lightly floured workbench and cut into 5cm rounds. Set aside.
Remove goat from marinade and pat dry. Dust meat well in flour, shaking off any excess. Heat half the oil in a large frying pan, add half the goat and cook for about 4 minutes, turning as needed to brown each side as much as possible. Transfer meat to a baking dish, skin-side down. Fry remaining goat, adding a little more oil if necessary. Wipe out pan with paper towel.
Preheat oven to 180°C.
Add remaining oil to the pan. When hot, add onion, carrot, celery and garlic and cook over a medium heat, stirring occasionally, for 5-7 minutes, until soft and starting to colour. Add marinade, bring to the boil, reduce heat and simmer for 5 minutes. Add stock and return to the boil.
Sprinkle goat with salt and carefully pour vegetables and liquid over it. Cover tightly with a double layer of foil and place in oven for about 2 hours, until meat is tender enough that you can break it apart with a spoon. Remove dish from oven, take the meat out of the dish and, when cool enough to handle, break the flesh off the bones in large chunks and set aside. Discard bones.
Place baking dish on the stove top over a high heat and bring to the boil. Skim off any fat that rises to the surface, remove bay leaves and rosemary and thyme stalks and boil until reduced to the thickness of pouring cream. Add salt flakes and pepper. Remove from heat, return meat to the sauce and stir to combine well. Cover and keep warm.
Bring a large saucepan of water to the boil, add fine sea salt, then pasta and boil for about 3 minutes from the time water returns to the boil, until tender. Strain well retaining some of the cooking water. Add pasta to most of the sauce and toss for a minute or 2 to coat well. Add butter, lemon zest and a drizzle of olive oil and toss well to combine. If it’s a bit dry add a couple of tablespoons of reserved cooking water and stir it through well, adding a little more cooking water if necessary to give a loose consistency; it shouldn’t be watery.
Serve into flat pasta bowls and sprinkle with Pecorino. Serve with remaining sauce in a separate bowl for those who like their pasta extra saucy.
Sift flour and salt into the bowl of an electric mixer.
Lightly whisk egg yolks and eggs together.
Mixing with a dough hook, slowly drizzle most of the egg mixture into the flour and mix until absorbed.
Then start adding remaining egg, a little at a time, to form a firm dough, you may not need it all; towards the end it doesn’t take much extra liquid for the dough to become too soft.
Tip the dough onto a clean, lightly floured workbench and knead with the heels of your hands for about five minutes, until smooth and elastic.
Roll into a ball, wrap in plastic wrap and set aside for about 1 hour.
If using a pasta machine, cut dough into 4 pieces and flatten one piece slightly, wrapping remaining pieces in plastic wrap to prevent them drying out.
Pass the flattened piece of dough through a pasta machine on the widest setting, fold in half then pass again 3 more times folding in half between each pass.
Reduce the setting on the machine 1 notch and pass the dough through, then pass 2 more times, reducing the setting each time, dusting lightly with flour if it starts to stick.
Turn the setting back up to the widest, fold pasta sheet in thirds (like a brochure) and pass through the machine again, pass through 2 more times, reducing the setting each time.
Fold sheet in thirds (like a brochure), turn the sheet 90 degrees, turn the setting back to the widest and pass through the machine multiple times, reducing the setting each time, until you reach the thickness suitable for the specific pasta shape you’re making.
When the dough starts to get too long to handle, cut it in half and continue with each half separately. If it becomes too long to handle again, cut in half again.
Repeat with remaining dough.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Versatile, packed with flavour and simple to cook, goat can be treated much like lamb and cooked in already familiar ways. Additionally, goat meat is a nutritional powerhouse - lean, low in cholesterol and full of essential nutrients including zinc to boost your immune system, protein for muscle development and iron for normal brain function.
Recipe by Giovanni Pilu for Masterpieces. Visit www.AussieGoat.com.au for more inspiration.
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