Capra e fagioli
| Type | Stew |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Hinterland of Imperia, Liguria |
| Main ingredients | Goat meat, beans, white wine, olive oil, onions, carrots, celery, lardo, salt |
Capra e fagioli (lit. 'goat and beans') or stufato di capra e fagioli (lit. 'goat and bean stew') is a typical dish of the hinterland of Imperia.
Capra e fagioli is a stew made from goat meat (preferably shoulder meat), cooked over a long period over a low heat with aromas, vegetables (onions, carrots, celery), white wine and, in the last part of cooking, white beans.[1][2][3]
See also
[edit]
References
[edit]- ^ "Lo stufato di capra e fagioli" (in Italian). Retrieved 15 February 2019.
- ^ "Capra e fagioli, il piatto simbolo del territorio imperiese" (in Italian). Archived from the original on 23 October 2017. Retrieved 15 February 2019.
- ^ "Stufato di Capra e Fagioli" (in Italian). Retrieved 15 February 2019.
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