- deboned leg of kid stuffed(approx. 600g – 1⅓ lbs)
- 300g (11 oz) hyacinth bulbs
- 300g (11 oz) asparagus spears
- 5 small onions
- 5 carrots
- 1 celery stick
- juniper berries
- red wine
- extra virgin olive oil
- Thoroughly wash and clean the hyacinth blubs, then leave them to soak in water for about an hour. Blanch for approximately 15 minutes.
- Chop the onions, carrots and celery into large pieces and place in a baking dish.
- Stuff the leg with the juniper berries, some of the hyacinth bulbs, salt and pepper.
- Close the leg with kitchen twine and place it with the vegetables in the baking dish.
- Moisten with a generous amount of olive oil and a glass of full-bodied red wine, then roast for approximately 30 minutes.
- Separately, blanch the asparagus and add the remaining hyacinth bulbs.
Recommended Wine: Carpanè
|Grape origin:||from the “Carpanè” vineyard on the Scriani estate, Fumane.|
|Grape varieties:||Corvina 100%.|
|Harvest:||manual harvesting (mid October).|
|Vinification:||after a period of natural maturing of the grapes in the drying room for about 30 days, fermentation takes place in 50 hl oak casks for approx. 25 days.|
|Ageing:||in barriques for about 12 mounths, and then in large oak tonneaux for another 12 months, and then in the bottles for 6 months.|
|Tasting notes:||Carpanè expresses the harmonious diversity of Valpolicella, in which it was born, giving value to the “irregularities” compared with emergin canons of taste in the local area. Decisive ruby red, aromas of flowers and berries, on the palate we enjoy a pleasing grass sensation with notes of spice and bitter almonds.|
|Food matches:||this wine goes well with red meats and matured cheeses.|
|Temperature:||To be served at a room temperature of 18-20°. Uncork at least two hours before serving.|
|Size:||Bottle 0.75 l.|