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]
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