Goat with spaghetti is a delicious dish from the Aegean that the locals enjoy with wine and good company.
Materials for four servings:
2 kg goat, cut into pieces
150 ml extra virgin olive oil
One onion, chopped
Two cloves garlic, sliced
1 tsp. tomato puree soup
Four tomatoes, chopped
One bay leaf
One cinnamon stick
500 gr. spaghetti
2 tsp. spoon of cow's butter
grated kefalotiri, for serving
salt, black pepper
Procedure
Step 1
Boil the meat in cold water and skim it thoroughly. Rinse it with cold water and put it in a colander to drain.
Step 2
Put a pan on the stove and add the olive oil. Once heated, fry the meat. Then, add the onion, garlic, tomato paste, fry and add the tomatoes. Mix and add the spices.
Step 3
Season with salt and pepper and cover the ingredients well with water. Once the food boils, lower the heat and cook for about 2 hours.
Step 4
Add the spaghetti and cook for 8-10 minutes, stirring once or twice. Off the heat, add the butter and stir to melt. Serve the food immediately with grated kefalotiri.
Sotiris Evangelou is a columnist for Cantina. Translated by Paul Antonopoulos.
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