Tassot Goat

The Tassot Cabrit (Fried Goat Meat) as stated earlier is part of Haitian cuisine. It is another one of the numerous delicious dishes that have come out of the Caribbean country. While there is no specific history concerning tassot cabrit, we know that the whole of Haitian cuisine (of which Tassot Cabrit (Fried Goat Meat) is a part) had a lot of influences from external cultures and foreign presence.

Cultures such as African, French, Arab, Spanish, and the Indigenous Taino culture all influenced the Haitian cuisines.

Thus, it is difficult to know if the Tassot Cabrit (Fried Goat Meat) was adopted from one of the foreign cultures that influenced the cuisine or if it originated from the indigenous Taino culture.

	2 tablespoons olive oil
	3/4 pound fresh white mushrooms, sliced
	1/4 pound fresh shiitake mushrooms, stemmed and sliced
	salt and ground black pepper to taste
	2 cloves garlic, minced
	2 fluid ounces sherry
	1 cup chicken stock
	1 cup heavy whipping cream
	8 ounces fettuccine pasta
	1 1/2 teaspoons chopped fresh thyme
	1 1/2 teaspoons chopped fresh chives
	1 1/2 teaspoons chopped fresh tarragon
	9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

1.	Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
2.	Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
3.	Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
4.	Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
5.	Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
6.	Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Kalalou Caribbean Cuisine #TheCarribbeanLocals

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