Roast goat chops with anchovies, rosemary, and lemon (Capretto con acciughe, rosmarino e limone)

This dish highlights rustic cooking with local ingredients that are so common on the island. The ingredients are local, goat or lamb from the hills, anchovies from the sea and ingredients from the land.

The richness of the goat is cut by the anchovies' umami; it truly is a beautiful combination. The rosemary adds a lovely aroma and herby flavour, and the lime, a tang. The Italian concept of agrodolce is highlighted in the recipe, the use of sharp, salty and acidic elements in combination. The richness of the goat is tempered by the anchovies and the vinegar.

i must say I enjoyed not just devouring this dish, but making it. The slow braise steps filled the house with delicious aromas, and they let me anticipate the flavours at each step. This is a superb dish!

This is an outstanding cookbook from the master of Sicilian cooking. Every recipe I have cooked has been exceptional, including this pesto sauce, and most are simple. The subtle differences in Sicilian cooking within Italian cuisine are highlighted, as is the chef's love of the land and its produce. This is an excellent cookbook to have on your shelf.

For more recipes from the fabulous cookbook, click here.

Ingredients:

For the sauce:

8 cloves of garlic

8 anchovy fillets, drained

1/2 teaspoon dried rosemary

7 oz white wine

7 oz. apple cider vinegar

Zest and juice of limes

A drizzle of olive oil

For the chops:

6 tablespoons all-purpose flour

Salt, to taste

1 teaspoon pepper

Vegetable or olive oil

30 cherry tomatoes, coloured variety preferred

1 red pepper, cut into strips

10 shallots, peeled

1 eggplant, cut into cubes or wedges

1 zucchini. cut into cubes

Olive oil

Heat the oven to 375°F.

Pound the garlic, anchovies, and rosemary in a mortar until a smooth paste forms. Set aside. Add the lime zest and juice, and olive oil.

Mix the flour, slat and pepper well. Wash the ribs and wipe them with a paper towel. Heat a wide frying pan. Dredge the mutton chop in the flour mixture to lightly coat; you do not want a thick coating. Fry in batches of 3-4, depending on how hot your burner is. You do not overcrowd the pan, or the meat will not fry; it will steam. Repeat until all the meat is fried and well caramelised.

Lay the meat on a lined baking tray and allow it to cool. Smear the anchovy paste onto the meat, coating it well. Mix the wine and vinegar, then drizzle them over the meat. Add the eggplant cubes. Cover the pan tightly with foil. Bake for 45 minutes undisturbed.

Remove the pan and add the vegetables. If the pan looks dry, add a 1/2 cup of water to keep the emat moist. Drizzle with olive oil, cover, and bake for 30 more minutes. Remove the foil and broil for 5-7 minutes to get some charred spots, especially on the meat.

Serve immediately with mashed potatoes or pasta as a side.