Spezzatino coi funghi

Myrtle scented mixed casserole

 

 

Ingredients for six

 

35,3 oz of pieces several different meats (lamb, pork, chicken, rabbit etc), 1 clove garlic, A sprig of rosemary, two sage leaves, 1 bay leaf, 1,75 oz stoned black olives, 1 oz capers, Half a glass of Mirto oil, 1 glass dry white wine, 2 tablespoons Peperoncino oil, 1 piece of chilli pepper, salt.

 

Brown the garlic in a pan with the Mirto oil, add the meat with the rosemary and sage. Once browned add the olives, bay leaf and capers, then add the chilli pepper and salt to taste. Add the Peperoncino oil then the wine a little at a time over a low heat until the meat is cooked. Remove the bay leaf before serving.

 

Recipe by Oretta De Vita
www.storiedicucina.it