Slow-roasted goat with fried polenta

Slow-roasted goat with fried polenta

Capretto con sgagliozza

Sharing Puglia
Alicia Taylor

At my restaurant, Cafe Latte, in Melbourne, we have created many goat dishes for our customers over the years. But the one that has been the most popular is the slow-roasted baby goat with Bari-style polenta or sgagliozza. Once upon a time in the narrow lanes of Bari Vecchia (the old town of Bari), street vendors pushing carts would sell fried polenta in butcher’s paper for a penny. Nowadays, you‘ll find this recipe popping up on the menus of stylish and fashionable restaurants all over Puglia.


Quantity Ingredient


Quantity Ingredient
2kg baby goat, cut into pieces, (you can ask your butcher to do this)
1.25 litres dry white wine
1/2 bunch thyme
60ml olive oil
1/2 garlic bulb, cloves crushed
4-5 rosemary sprigs
1/2 bunch sage, roughly chopped
1 lemon, zested
500ml veal stock
lampascioni, to garnish

Fried polenta

Quantity Ingredient
1 teaspoon salt
250g polenta
olive oil, for deep-frying


  1. Season the goat well with salt and freshly ground black pepper and place it in a large baking dish with 1 litre of the white wine and the thyme. Cover the dish and place it in the refrigerator for at least 12 hours to marinate.
  2. For the polenta, bring 1 litre water and the salt to the boil in a saucepan. Add the polenta in a steady stream, stirring continuously. Keep stirring until the polenta becomes dry and thick, about 20–30 minutes.
  3. Spread the cooked polenta into a lightly greased, shallow dish in a layer about 2 cm thick. Cool for at least 3 hours, or place it in the refrigerator for later use.
  4. Remove the goat from the marinade and pat dry with paper towel.
  5. In a large heavy-based saucepan over medium heat, sear the goat in the olive oil, turning to brown the meat on all sides. Reduce the heat to low and add the garlic, rosemary, sage and lemon zest. Stir well. Add the remaining white wine and deglaze the pan over medium heat, allowing it to evaporate for a few minutes. Add the veal stock, cover the pan with a lid and braise over low heat for 2 hours or until the meat is tender.
  6. When ready to cook the polenta, remove it from the refrigerator and cut it into 5 cm squares.
  7. Pour enough olive oil into a deep saucepan to fill it by a third and heat. Over medium heat, deep-fry the polenta in batches, on both sides, until golden. Drain on paper towel, sprinkle with salt and serve with the braised goat and a few lampascioni on the side.
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