Di: Marco Moratti
Preriscaldare il forno a 180°C.
In una padella antiaderente rosolare per bene il capretto in olio extra vergine di oliva insieme agli spicchi di aglio.
Aggiungere gli aghi del rosmarino.
Salare e pepare il capretto.
Metterlo in una casseruola da forno.
Aggiungere metà del burro a tocchetti e infornare per 90 minuti.
Bagnare con il Merlot bianco, aggiungere il restante burro e rigirare i pezzi del capretto per far sì che la cottura risulti uniforme. Continuare la cottura per altri 30 minuti.
Servire con patate novelle e asparagi verdi gratinati con Parmigiano.
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