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our new creation called “Capocollo and vegetables”, a spectacular dish that, if made with waveco®, will allow you to taste the true essence of vegetables and rediscover the traditional taste of meat.

CAPOCOLLO

The pork capocollo is a very tasty meat characterized by different muscles, intertwined with a significant quantity of fat.

In order to obtain a tender and tasty final consistency, the cooking time needs to be very long. However, as we all know, this kind of cooking significantly affects the organoleptic properties of the meat, reduces its weight and, if paying little attention, could also result in tough, not very tasty food.

Everything changes if waveco® is used. Thanks to the innovative technology of induced maturation© followed by low potential temperature cooking, we obtain a meat cut that maintains its nutritional qualities, we succeed in enhancing the flavour and, by melting the connective tissue, we manage to prepare an extremely tender and succulent piece of meat.

The energy and dish making costs have to be taken into consideration too: using the traditional techniques, the preparation and cooking process is very expensive. On the contrary, thanks to its extremely high efficiency and really low power consumption, waveco® allows you to cook the capocollo with a significant energy saving and a subsequent food-cost reduction.

THE RECIPE

“Capocollo with vegetables”

INGREDIENTS FOR TWO

•  200 g capocollo
• 100 g pineapple
• Lime and mint
• Celery
• 1 potato
• 2 radishes
• Beef stock
• Sugar and vinegar

Preparation time

90 minutes

Food-cost

€ 3.50

Cube all of the vegetables, put them into a container and mature them with waveco®, thus allowing our dishes to maintain their nutritional and organoleptic properties unchanged. Pineapple with lime juice and some mint leaves. Maturation time: 30 minutes. Celery with water, sugar and vinegar syrup. Maturation time: 20 minutes Marinated radishes (water, vinegar and sugar). Maturation: 30 minutes. Potato cut into pieces with water for 20 minutes of maturation. Then, cook for 20 minutes at a low temperature, still using waveco®. Take the capocollo and divide it into two portions. Put it into a container (bag), mature it for 40 minutes and then cook it at low temperature (70 °C) for 1 hour, still using waveco®.

At the end of the process, you will have a very succulent and tender piece of meat, which will be ready for finishing in a pan with a drizzle of oil.

PLATING TIME

Place the capocollo on a plate pouring on the beef stock. Lay the vegetables on the capocollo and add to the plate the mashed potato and the pineapple and lime emulsion to give a touch of freshness.