Go glam for the fam with goat
Sydney chef Mike Eggert shares this exotic recipe
Braised goat mezzaluna, with goat milk brodo, pinenuts and black olive
1kg goat meat, cut into large dices
2 brown onions, roughly chopped
1 bulb fennel, roughly chopped
2 sticks celery, roughly chopped
4 garlic cloves, peeled, squashed
Zest of 1 lemon
4 fresh bay leaves
1 bunch thyme
2 sticks cinnamon
2 star anise
1 tbsp black peppercorns
¼ cup brown sugar
1 cup white wine
400g 00 flour (or pasta flour)
100g fine semolina
10 egg yolks
1 tbsp olive oil
1 litre fresh goat milk
1 lemon, for juice
100g toasted pine nuts, finely chopped
Dehydrated black olives, powdered in a food processor
Preheat the oven to 140C.
To make the pasta dough, mix the flour and semolina together in a large bowl. Make a well in the centre. Pour the water, egg yolks and oil into the well, using your hands mix to form a rough dough before turning on to the bench and kneading until the dough is shiny and springy, about 10 minutes. Wrap in cling film and leave to rest while you braise the goat filling.
Cook the onion, fennel, celery and garlic over medium heat in a large saucepan with a little bit of olive oil. When the vegetables begin to soften and caramelise, add in the bay leaves, thyme, cinnamon, star anise and peppercorns. Add in the brown sugar and season with salt. Deglaze the saucepan with the white wine, let it reduce a little then pour in one litre of water and heat back up to a simmer.
Place the goat pieces in a deep baking dish. Pour over the braising liquid; making sure all the meat is under liquid. Cover the baking dish with a sheet of baking paper, before covering with 3 layers of aluminium foil; make sure you crimp the foil tight along the edges to stop any moisture escaping while cooking. Place in the oven for 2 hours or until the meat is soft and tender.
While the goat is braising away, roll your pasta into thin sheets using a pasta machine, finishing on the second lowest setting.
Lay the pasta sheets out on a floured bench and using a round cookie cutter, cut into circles about 6cm in diameter. When working with fresh pasta, make sure the pasta circles are stored under a damp towel to stop the pasta from drying out. You will also need a small dish of water to dip your finger into.
Leave the braise to cool at room temperature. Scoop out the goat pieces and shred into small pieces. Strain the cooking liquid into a saucepan and reduce by half. Cool the liquid before pouring back over the goat. To assemble the mezzaluna, place a teaspoon of goat in the centre of the pasta circle, wet your finger and trace around the edge, fold the bottom of the circle to the top half and press well to join, carefully pressing out any air that might be trapped. Lay the finished shapes on a well-floured tray.
Cook the mezzaluna in batches for 2 minutes in a large pot of boiling, lightly salted water. Keep an eye on the pasta to make sure none are sticking together.
When ready to serve, heat goat milk in a saucepan until it comes to a simmer, add a squeeze of lemon juice, this will cause the milk to split.
Remove from heat and pass through the sieve, adjust seasoning with salt and pepper as necessary.
Serve in a shallow bowl with a ladle of brodo over the top. Sprinkle with pine nuts and olive powder.