Don´t worry if you can´t find purple sweet potatoes. You can also prepare the dish only with common orange ones!
ingredienti per 4 porzioni (costo circa 6€ pp)
- 1 kg shoulder of kid cut in 8 pieces
- 200 ml di brodo vegetale
- Olio di semi di girasole EV
- 1 tbsp honey
- Scorza di limone
- Pepe nero
- Sale
- 300 g orange sweet potatoes
- 300 g purple sweet potatoes
- Rosemary flowers
Spring. The most beautiful of all seasons.
– “FU cook. Everybody knows that. Say something original”
– Well, during spring the herbs, which EVERY cook has to cultivate on his balcony or at his garden, bloom offering us spectacular flowers. These flowers, more fragrant, colourful and tender than the leaves elevate the appearance and also the savour of the dishes we prepare.
Just look at the rosemary flowers. “Tuscan blue, all for you” as the Bangles, the famous female rock band described them in their song “Stealing Rosemary”.
So, having such flowers I started to think how to use them. The kid is rosemary´s perfect pairing and my favourite kind of meat. Kid is the only meat that can be compared to game, as this domestic animal´s eating and moving habits are similar to the wild ones’.
Shoulder or leg? The eternal question, I prefer the shoulder as it is more juicy than the lean leg. But this is your choice.
Finally, yesterday I found in the market purple sweet potatoes. Really. Never seen them before. I bought some along with some common orange ones
Iniziamo.
What have we already said many times? That every cook who respects himself has to PRE SALT the meat he prepares, as the salt tenderizes it and makes it juicier and tastier. Therefore, the evening before we apply coarse salt all over the meat and we keep it in the fridge all night long.
The day after, we pat dry the meat and we preheat our oven (170 Celsius degrees). We lightly brush the meat with EV sunflower oil, and we put it in the oven, covered with aluminium foil. It will take about 2 hours or maybe more to get completely tender.
Meanwhile in one other baking sheet we roast the sweet potatoes salted and greased with EV sunflower oil, already cut in pieces. They need less time.
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When both meat and potatoes are tender, we remove them from the oven, we raise the temperature to max, and we put them again in it, in order to turn them crunchy, more or less. They will need a few minutes, so beware. This stage is not obligatory, many people like their roast not crunchy.
While the meat is resting, we prepare a quick sauce with the sheet´s stuck proteins, the stock, the honey, some pepper and maybe some more salt. We add the lemon zest to adjust the acidity.
We put meat and potatoes on the plates, pouring some sauce over them and decorating with the rosemary flowers.
