This gastronomic delicacy is typical mainly to the towns of Nereto, Torano Nuovo, Corropoli, Controguerra, Sant’Omero, Ancarano and Colonnella.
This pleasantly strong, succulent dish is made from cubed goat, of an amber-red colour, stewed in tomato sauce and with fried red peppers added when the meat is ready.
The ingredients for four are: 1.5kg of goat, 1kg of red peppers, 800g of fresh, ripe tomatoes, two onions with cloves, ten fresh spring onions (added during cooking), one hot chilli pepper.
The meat is cut into pieces and washed thoroughly. A cup of oil is heated in a large pan in which two whole onions studded with cloves are gently browned before adding the meat; when the onions are ready, the meat is added and left to brown, adding coarse salt (easier to dose the right amount). A glass of white wine is added and then tinned or fresh (in summer) tomatoes are stirred in; when the stew is almost done, the spring onions are added. In the meantime, the peppers are cleaned, cut into strips and fried separately before adding them to the meat when it is almost ready, and this is cooked for another 5-10 minutes.
The dish is served hot in the cooking pot. The traditional recipe for “capra alla neretese” has been handed down over the generations and has become part of Abruzzo’s culinary culture.
