New recipe, March 2, 2013

Tonight's new recipe is Capretto alla Romano from the New Basics Cookbook. The recipe is intended for baby goat ribs--we had an older goat. The flavors are good, but the meat was far from tender. Lesson learned! Ribs of mature animals need a long slow cooking. This would be fun to try with kid, but as we made it, we give it a 2, mostly because the meat was really hard to chew. Served with steamed asparagus dressed with olive oil, lemon juice salt and pepper.

Wine: Luigi Bosca Malbec 2009