84 year old Nonno Domenic has 68 years experience in the kitchen and counting!

Nonno Domenic Thanks for watching please SUBSCRIBE to my channel where we showcase a new nonno each fortnight. See their recipes along with some of their stories of migrating from Italy and so much more. 84 year old Nonno Domenic was born in Santa Caterina dello Ionio, Province of Catanzaro Calabria. Domenic arrived in Australia in 1958 at the age of 16 and started working almost immediately. His first job was in an Indian restaurant! After many jobs working as a kitchen hand he eventually went on to open his own restaurant with a business partner and later to start a successful catering business named Domenic’s Catering. Well known to Italians in the area, he still makes fresh pasta and other dishes to sell, he is not looking for work, it looks for him! Today he shows us a traditional dish from that reminds him of his childhood in Calabria. Instagram & Facebook: @thelittleitaliancook @nonnointhekitchen Website: www.thelittleitaliancook.com.au Where you can purchase : "NONNO IN THE KITCHEN" Aprons “NONNO IN THE GARDEN” Caps and Bucket hats "DECODING NONNA'S RECIPES" Ecookbook Email: [email protected] Creator/Narrator: Jessica Timpano Editor: Domenic Timpano #recipeshare #Food #italianrecipes #cookingchannel #cookingathome #migrants #migrantlife #documentaries #italiani #nonno #nonnointhekitchen #nonna #nonni #calabria #catanzaro #calabriafood #goatrecipe #capretto RECIPE: CAPRETTO IN UMIDO - Stewed Goat. If you haven’t tried goat before I would highly recommend trying cooking it this way. I enjoyed it with Nonno Domenic’s homemade linguine. Capretto in Umido - Stewed Goat: 2 kg Goat pieces, bone in 3 garlic cloves, sliced 1 brown onion, chopped 1 sprig rosemary 1 sage leaf 1 bay leaf 2x 400g tin chopped tomatoes Salt, to taste 1 tablespoon Vegeta Olive oil Add about 6 tablespoons of oil to a large pot with the onion, saute for a minute before adding the garlic and the herbs, stir continuously until fragrant then add the pieces of goat. Cook until all the meat has lightly browned, stirring occasionally Add some salt and the Vegeta and mix through. Now add in the chopped tomatoes. Bring to the boil then reduce to a medium-low heat, place the lid on and allow to slow cook for about 1.5 hours, stirring occasionally. Add more salt if needed. Nonno Domenic recommends cooking up some pasta with excess super fragrant sauce and then serving the pieces of goat as the main course.