Gitzi with Cinnamon Red Wine Sauce

Gitzi, written German kid and in the Ticino cuisine the popular Capretto, one prepares in principle like young lamb, whether it is about the Gigot, so the leg, about a loaf, a roast or a ragout. The ingredients are olive oil or a mixture of olive oil and butter, salt and pepper, sage leaves and/or rosemary for browning, white or red wine, soup and often Marsala. For the ragout, pieces of tomato, olives, and optionally also garlic and onions can be added.

An old recipe from Misox irritated our guests at first sight, but delighted them after the first bite. The unusual spice was cinnamon. Today’s culinary artists would probably reach for dark chocolate – as a Ticino nonna did decades ago when preparing a Gaemspfeffer.

The recipe:

Brown meat in butter, season with salt, pepper and cinnamon.

Take out meat, sprinkle flour in gravy, stir, roast lightly. Then extinguish with wine and beef broth.

Add meat repeatedly, stew for about forty minutes at moderate temperature until tender.

If necessary, add more liquid. You can replace red wine with Marsala or use half-and-half.

I added much more cinnamon than the recipe calls for. Chunks of carrots, pancetta or possibly a few cubes of smoked bacon or possibly a smoked sausage are just as conceivable.

Alternatives: If you don’t like cinnamon…

You can replace it with saffron (but then only a good pinch).

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