{"id":22575,"date":"2019-05-17T04:33:03","date_gmt":"2019-05-17T04:33:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22575"},"modified":"2019-05-17T04:33:03","modified_gmt":"2019-05-17T04:33:03","slug":"ragu-of-braised-goat-fresh-paperdelle-pecorino-parsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22575","title":{"rendered":"rag\u00f9 of braised goat, fresh pappardelle, pecorino, parsley"},"content":{"rendered":"

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I don’t think I would ever cook a ragout (rag\u00f9<\/em>\/ragoute<\/em><\/a>) from scratch in order to create a pasta sauce (I’m not sure anyone does, because of the nature of the thing), but after cooking and serving a goat leg<\/a> last week, I thought that, with all the leftovers, the makings for one had fallen into my lap.<\/p>\n

Apparently there is such a thing as too<\/em> rich when it comes to food, as there is in just about anything else.<\/p>\n

I had well over half a pound of some intensely aromatic slow-cooked meat, but there was no physical sign of the vegetables that\u00a0had contributed to its flavor during the 4 and a half hours it had spent in the oven on Sunday. A ragout is expected to include vegetables, and maybe only<\/em> vegetables, since the meat with which they are cooked is sometimes removed and reserved for another use once the sauce has been prepared.<\/p>\n

On Tueday I was dealing with the opposite scenario. To make it work, I could have ‘built back in’ some vegetables, so that it would at least be some form of Italian rag\u00f9<\/em>, but since this dinner was supposed to be simple and quickly-assembled, I just ‘built it out’ with some interesting fats and liquids, in order to adjust the flavor and create a sauce for my supply of dry chunks and ‘pulled’ pieces of goat.<\/p>\n

In the end I felt it wasn’t totally satisfactory, perhaps because, in the absence of vegetables, the rag\u00f9 was too concentrated, too rich, too, well, ..’meaty’.<\/p>\n

Also, on reflection today, I realize that if I had taken a few minutes to cook and add a vegetable or two the goat leftovers could have been incorporated in still a third<\/em> meal, and that would have saved cooking time, at least on a different day.<\/p>\n