Capra e fagioli: Difference between revisions
Content deleted Content added
m Dating maintenance tags: {{Use British English}} Tag: Reverted |
|||
Line 1: | Line 1: | ||
{{Short description|Typical dish of the hinterland of Imperia, Liguria}} |
{{Short description|Typical dish of the hinterland of Imperia, Liguria}} |
||
{{Use British English|date=May 2024}} |
|||
{{Italics title}} |
{{Italics title}} |
||
{{Infobox food |
{{Infobox food |
Revision as of 19:30, 15 May 2024
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
References
- ^ "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.