Ingredients For a kid from 4.5 to 5 kg 4.5dl of virgin olive oil a head of garlic 2 tablespoons of chili paste 5dl of white wine 3 bay leaves 2 stems of fresh rosemary salt, pepper, chilli to taste Preparation In a mortar add the salt, the peeled cloves of garlic, a few grains of black pepper, the chilli and crush everything very well. Add a gulp of olive oil and continue treading to make a paste. Transfer the paste to a bowl and add the remaining olive oil and the paprika paste. Finally add the bay leaves and rosemary stems to the paste. Once the kid has been cleaned and cut into pieces, place it in a baking dish and spread it well with the garlic paste. Sprinkle with white wine and reserve overnight. The next day, bake in a preheated oven at 200°C until set. Drizzle with the sauce or a little more wine so it doesn't dry out and, if necessary, turn the pieces of kid over so that they are well roasted. Potatoes can be added for roasting or roasted separately with a little goat sauce and an additional drizzle of olive oil. If you add three or four whole sweet potatoes to the roast, they are excellent as they take on the taste of the roast. Ingredients For the giblets rice Kid giblets cleaned and cut into pieces 500g of carolino rice (or if you prefer needle) 1 large chopped onion 2 minced garlic cloves 2.5dl of virgin olive oil 1 bay leaf salt, pepper and white wine q.s. Preparation In a bowl, season the giblets with salt, pepper, bay leaf and cover with white wine. Book at least 4 hours or overnight. Make a very spicy sauce (almost burning) with the onion and garlic. Add the giblets with the white wine and let it cook very well until it becomes a little sticky and tender, stirring occasionally. Add the rice and stir well to incorporate the aromas. Add hot water – two measures for each one of rice – and adjust the seasoning. Serve with turnip greens seasoned with a drizzle of virgin olive oil. Source and Rights: http://teoriadacor.blogspot.com/2011/05/cabrito-assado-com-arroz-de-miudos.html
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