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IL CAPOCOLLO IN STILE TOSCANO FATTO IN CASA ricetta semplice e veloce

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Dry Cured Beef Tenderloin Capocollo

Cultural Context

Capocollo is a traditional Italian cured meat, often made from the neck or shoulder of the pig, but variations exist using beef. It is celebrated for its rich flavor and is commonly served as part of antipasto platters or in sandwiches. The process of dry curing enhances the meat's natural flavors and preserves it, making it a staple in Italian cuisine, particularly in regions like Emilia-Romagna.

ItalianITother
120 min
medium
10 servings
Servings4
1 capocollo
4 lt d'acqua
200 ml di aceto di vino rosso
4 spicchi d'aglio
1 peperoncino piccante
1 cucchiaino di pepe nero in grani
40 gr di sale fino
3 gr di pepe nero
3 gr di semi di finocchio
1.5 gr di paprica piccante
1.5 gr di aglio in polvere

beef tenderloin

๐Ÿฅ—Healthier: grass-fed beef

๐Ÿ’ฐCheaper: pork tenderloin

Grass-fed beef is leaner and more nutritious; pork tenderloin is often less expensive.

salt

๐Ÿฅ—Healthier: sea salt

๐Ÿ’ฐCheaper: table salt

Sea salt can be less processed and may contain trace minerals; table salt is usually cheaper.

1

Select a high-quality beef tenderloin.

2

Trim excess fat from the tenderloin.

3

Rub the beef with salt, black pepper, and crushed garlic.

4

Sprinkle herbs evenly over the meat.

5

Wrap the seasoned tenderloin tightly in cheesecloth.

6

Place in a cool, dry place to cure for several weeks.

Cooking Techniques

cured

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Also Known As

Capocollo di ManzoCoppa di Manzo
Local Name: Capocollo di manzo stagionato

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