Stuffed Shoulder of Kid with Truffle

Name: Stuffed Shoulder of Kid with Truffle (Spalla di Capretto Farcita)
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 100 g (4 oz) pecorino cheese, thinly sliced; 50 g (2 oz) black truffle, very thinly sliced; 3 tablespoons extra virgin olive oil; 1 glass of dry white wine; 800 g (1¾ lb) very tender shoulder of kid, boned but with the small bone left in; ½ teaspoon dried thyme, reduced to a powder; ½ teaspoon dried rosemary, reduced to a powder; 1 garlic clove, crushed

Spalla di Capretto Farcita

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

This was Antonino Colonna’s contribution when we cooked in his excellent restaurant to please the palates of the board of the Accademia Italiana della Cucina of Rome. It can also be made using chicken breasts, pheasant or young lamb. Try to get the winter black truffle (Tuber melanosporum), which has more flavour than the summer one.

Ingredients

Europe
Italy
Rome
Main course
Gluten-free
Summer

Ingredients

Method