Baked capocollo: quick and easy recipe
The capocollo is the final part of the pork's neck: a cut of tender and succulent meat, ideal for the preparation of cold cuts and excellent roasts.
This tasty and easy to make recipe involves cooking the meat in the oven, which preserves its softness and enhances its flavour.
- 1 kg of capocollo
- Meat stock
- EVO oil
Baked capocollo: the recipe
To make a good baked capocollo, prepare a mince with rosemary, thyme and garlic and sprinkle it on the meat together with salt and generously ground pepper.
Place the bay leaves on the capocollo and tie it up, then brown it on all sides to seal the meat in a fairly large saucepan, in which the olive oil has previously been heated. In the meantime, preheat the oven to 180°.
Before baking the capocollo, pour the meat stock into the pan and cover the roast with a sheet of tin foil for the first hour and a half of cooking time, then remove it, turn the capocollo over and leave it to cook for at least another hour.
Once cooked, remove the capocollo from the oven and let it rest for about 15 minutes before slicing and serving. We suggest to taste this dish with a full-bodied red wine aged in barrique.