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Coppa arrosto

 

Ingredients

Capicola
Dry white wine
Oil
Onion
Rosemary
Salt
Pepper
Spice


Preparation method

Rest the fresh capicola for one day, then rub it with salt, pepper and spice, lard it with garlic cloves and rosemary and  brown it in a pan with oil, butter and chopped onion.

Tie the meat tightly and put it in a narrow pan, brown and pour on it half a glass of dry white wine; keep cooking, turning the roast and covering it in its juice to keep it soft. Put it in the oven and bake for one hour (one hour and a half).

Oct 18, 2016 - Feb 05, 2015

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