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