Coppa Arrosto

Let hang for a few days the cup fresh. rub with salt, pepper and spices, steccatela with garlic and rosemary and let it brown in a pan with oil, butter and chopped onion.

Put the cup tied tight in a baking pan, sauté over high heat and sprinkle with half a glass of dry white wine; continue cooking, turning the roast and basting often with the sauce to keep it soft. Now put the pan in the oven over high heat, and cook for an hour (or hour and a half)