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The Silver Spoon, Phaidon Press

Serves 4


• 2¼-pound leg of kid
• 3½ ounces pancetta, cut into strips
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1 fresh rosemary sprig
• 2¼ cups dry white wine
• 3 tablespoons tomato paste
• salt and pepper


Lard the kid with the pancetta.

Heat the oil in a pan, add the meat and cook over high heat, turning frequently, until browned all over.

Season with salt and pepper, add the onion, garlic, carrot, celery and rosemary and cook for a few minutes.

Add the wine, tomato paste and 5 tablespoons water and simmer for 1 hour.

Remove and discard the rosemary, transfer the vegetables to a food processor and process to a puree.

Cut the meat from the bone, place on a warm serving dish and spoon the vegetable puree on top.

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