Recipe:Carpaccio della Capra

Ingredients

• 8 oz goat tenderloin
• Balsamic vinegraitte
• 3 heads radiccio
• parmasean cheese, shaved

Directions

Vinaigrette

• Into 1/4 cup of balsamic vinegar, add 1/4 tsp dijon mustard, whisk in 1/2 extra virgin olive oil, or until desired texture is reached. Salt and pepper to taste. Pinch of tarragon.

Carpaccio

• Chill tenderloin in freezer for one hour
• Slice into 1/4 inch pieces and pound flat in plastic wrap.
• place slices in center of chilled plate
• cut radiccio into quarters and sear on grill or in pan, with a little olive oil, salt and pepper
• place on outside of plate.
• drizzle all items of plate with vinaigrette.
• garnish with shaved parmasean

Serve with chilled Moscato

Ed. note: I do have to admit that this one is a little gamey. You may want to have the wine first