MEDAGLIONI OF BAKED CAPICOLLO WITH PERFUME OF MIRTO, TIMO AND ROSEMARY

MEDAGLIONI OF BAKED CAPICOLLO WITH PERFUME OF MIRTO, TIMO AND ROSEMARY

Melt some butter in a frying pan and brown the capicollo medallions for about 40 seconds per each side. In a baking pan put some myrtle twigs with the berries, some thyme leaves and rosemary sprigs and put the seared medallions on top. Sprinkle with olive oil.

Add a little bit of salt and cook at 75 degrees for about an hour.

Check, from time to time, the doneness with a toothpick. Serve with a drizzle of olive oil "Il Principe di Pietretagliate" and a sprinkle of balsamic vinegar of Modena, together with vegetables from garden and a tomato rose. 

 

Recipe and photo by chef Vittorio Mirto for Tenute Pietretagliate e Regalbesi

TENUTE PIETRETAGLIATE E REGALBESI
Piazza Vittorio Veneto, 6 Trapani (TP) 91100
P .IVA 02685880813