.::Kalderetta (Goat Stew)::..

8 Servings

INGREDIENTS:

3 to 4 pounds goat meat, cut into 2-inch pieces 3/4 cup white vinegar
salt and freshly ground pepper to taste 1/4 cup cooking oil
1/2 cup sliced onion 1/4 cup sherry
1/2 cup olive oil 1 small bay leaf
1 sprig parsley, chopped 1 teaspoon white peppercorns, crushed
6 cloves garlic, crushed 1 hot green pepper
1/2 cup tomato sauce 2 cups warm water
1/2 cup water 1 cup pimento
1/2 cup grated cheddar cheese 1 teaspoon sugar
dash of hot sauce 1 cup green olives
1 slice goat liver (about 5 inches square and 1/2 inch thick)

Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hours. Drain meat and
brown several pieces at a time in hot oil. Place meat, onion and sherry in a saucepan. Bring
to a boil, then add olive oil and bay leaf. Add parsley, peppercorns, garlic and hot pepper.
Then add tomato sauce and water. Simmer until meat is tender.

Brown the goat liver and then pound to a paste. Add 1/2 cup water to liver and add to the
meat, stirring occasionally, until mixture comes to a boil. Add the pimento and the grated
cheese. Season with sugar and hot sauce to taste, then add the olives. Serve hot