The butcher must cut the kid into pieces. Before cooking, it must be cleaned well (e.g., from any hair) with a dish hanger. Melt the butter and fry the pieces well. Salt, extinguish with wine and make 1 1/2 hours, turning continuously.
Towards the end of the cooking time, add a lot of rosemary. Add a little water if necessary.
Recipe from the Bellinzona area This is the traditional Easter meal. It is often prepared in the stove, but in the frying pan it remains more tender. The main thing is to be careful so that the meat does not burn on the bottom of the pan. It is also recommended to turn the pieces of meat almost constantly to the other side.
However, there is a risk that it will burn. You can also add a little Marsala to the wine.
Simmer the meat, adding a little Marsala every now and then to create a syrupy roast stock.
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