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Capretto Rice
Alentejo — Mother recipe · en it
A traditional Alentejo dish, Arroz de Capretto is a culinary masterpiece that blends the sweet flavor of capretto meat with wrapped rice.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 2 kg of capretto meat
- 300 g of wrapped rice
- 500 ml of meat broth
- 2 onions
- 2 cloves of garlic
- 100 g of prosciutto
- 100 g of beans
- 100 g of pecorino cheese
- Oil and salt to taste
Method
- Cut the capretto meat into small pieces and cook it in a pan with a bit of oil and salt.
- In another pan, sauté the garlic and onions, then add the prosciutto and beans.
- When the meat is cooked, add the broth and let it boil for 20 minutes.
- Meanwhile, prepare the wrapped rice following the producer's instructions.
- When the broth is almost finished, add the wrapped rice and beans.
- Continue cooking until the rice is fully soaked and well cooked.
- Finally, add the grated pecorino cheese and mix well.
- Serve hot with a bit of salt and pepper to taste.
The story
Arroz de Capretto is a dish that dates back to the Spanish colonization period, where capretto meat was one of the main proteins. Today, it has become a popular festive dish throughout the region.
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