Recipe
Pappardelle with Slow Braised Goat Shoulder
This recipe is a classic combination of rich ingredients and simplicity to create something exceptional. Pappardelle comes from an old Tuscan dialect word used to describe eating with enthusiasm ... and with this recipe, you certainly will. As featured on Adam's Pasta Pilgrimage S01 Ep04. Recipe by Adam Swanson
As seen on: Adam's Pasta Pilgrimage (Season 1: Episode 4)
Ingredients
- 1 packet San Remo Pappardelle
- 500gm Goat Meat
- Olive oil
- 1 bunch Rosemary, fresh
- 2 cloves Garlic
- 1 cup White Wine
- 2 tins Canned Tomatoes
- 1 litre Chicken stock
- 50gm Unsalted butter
- Parsley, to garnish
- Parmesan, to garnish
Instructions
- Heat olive oil on a high heat. Make sure the pan is smoking hot before adding the pieces of goat. Cook goat for 2-3 minutes on each side, or until brown.
- Remove goat from pan. Reduce the heat slightly and add the garlic, butter, rosemary, and more olive oil, and fry for a minute or two, or until fragrant.
- Add 1 cup of wine to the pan to deglaze it. When the liquid has reduced by half, add the chicken stock and tomatoes.
- Increase to a high heat and add goat back into the pan, making sure each piece is submerged in liquid. Cover, and cook for 90minutes to 2 hours.
- Remove goat from pan – it should be falling off of the bone. Add the pappardelle ribbons to the sauce, cover, and cook for 5-6 minutes or until the pasta is cooked.
- Remove pasta from pan onto a plate. Place goat meat and sauce over the top, and garnish with parsley and parmesan.