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*Capra e fagioli*
Type	Stew
Course	Secondo (Italian course)
Place of origin	Italy
Region or state	Hinterland of Imperia, Liguria
Main ingredients	Goat meat, beans, white wine, olive oil, onions, carrots, celery, lardo, salt

Capra e fagioli (lit. 'goat and beans') or stufato di capra e fagioli (lit. 'goat and bean stew') is a typical dish of the hinterland of Imperia.

Capra e fagioli is a stew made from goat meat (preferably shoulder meat), cooked over a long period over a low heat with aromas, vegetables (onions, carrots, celery), white wine and, in the last part of cooking, white beans.^[1]^[2]^[3]

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References

^ "Lo stufato di capra e fagioli" (in Italian). Retrieved 15 February 2019.
^ "Capra e fagioli, il piatto simbolo del territorio imperiese" (in Italian). Archived from the original on 23 October 2017. Retrieved 15 February 2019.
^ "Stufato di Capra e Fagioli" (in Italian). Retrieved 15 February 2019.

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See also	List of bean soups List of tofu dishes
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This page was last edited on 15 May 2024, at 20:39

Capra e fagioli

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See also

References