From Nature Pastoral Co. - Premium saltbush meats

Capretto with tomatoes, Chardonnay and ruoti pasta

Capretto with tomatoes, Chardonnay and ruoti pastaServes: 10
Preparation time: 20 minutes
Cooking time: 60 minutes


  • 2kg capretto round and silverside, cubed
  • 8 garlic cloves, sliced
  • Oregano and marjoram to taste
  • 3 red onions, diced
  • 20 vine ripe tomatoes, halved
  • 300ml Chardonnay
  • 300ml brown stock
  • 2 bay leaves
  • salt and pepper to taste
  • 300g routi pasta, blanched
  • 70g gruyere cheese, grated
  • 70g romano cheese, grated
  • 20 black olives
  • fresh herbs to garnish


  1. Prepare capretto: Season capretto with salt, pepper, garlic, oregano and marjoram.
  2. Lightly brown the onions and capretto. Place in an oven proof dish.
  3. Add tomatoes, Chardonnay, brown stock, bay leaves and braise in oven at 170ºC for 55 minutes until tender.
  4. Add buttered hot pasta at the last minute, and correct seasoning to taste.
  5. To serve: Gratinate with cheese, garnish with olives, fresh herbs and tomatoes.

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