Spit-roasted kid | Alessandro Mecca

Ingredients

• 1 Kid - The kid used by Alessandro Mecca is from Cascina Vellero di Ponzone (Alessandria), which raises Alpine chamois.
• Bay leaves
• Rosemary
• Sage
• Honey
• Salt
• Chili pepper
• Lard

Procedure

Remove the kid goat's innards, which can be used for al finanziera or coratella, clean it and marinate it with bay leaf, rosemary, sage, honey, salt, pepper and extra-virgin olive oil overnight at room temperature.

The next day, prepare the fire with beech wood and olive wood (use the latter also to keep the fire alive during cooking to give aroma and unctuousness to the meat).

When the coals are hot, slowly turn the skewer with the kid. Halfway through cooking, burn a piece of lard and drip it onto the skewer to give an extra fat boost, a pepper and salt scent, and a crispness on the outside.

After 3 hours of cooking, remove from the skewer, slice with skewering scissors and lay on top of the meat some ribs sautéed with garlic, oil and chili ( in memory of a lunch at Cesare Giaccone's).

Why use wood and not charcoal? Wood dries the crust, but keeps the meat moist.