Pitina all'aceto Adapted to Minorcan Cuisine

Ingredients

In the original Italian dish, Pitina all'aceto, the meat is marinated in a mixture of red wine vinegar, garlic, and spices. In this adaptation to Minorcan cuisine, the marinade is enhanced with Minorcan spices, such as paprika and cayenne pepper, to add a touch of heat and depth of flavor. Additionally, the traditional Italian herbs are replaced with local Minorcan herbs, such as rosemary and thyme, to infuse the dish with the essence of the island. We alse have the original recipe for Pitina all'aceto, so you can check it out.

• 500g (1.1 lb) Pitina 500g (1.1 lb) Pitina
• 1 cup (240ml) red wine vinegar 1 cup (240ml) red wine vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the red wine vinegar, minced garlic, paprika, cayenne pepper, chopped rosemary, and thyme. Season with salt and pepper.
2. 2.
   Place the Pitina in a shallow dish and pour the marinade over it, ensuring that the meat is fully submerged. Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the Pitina from the marinade and discard the excess marinade.
5. 5.
   Grill the Pitina for about 5-7 minutes per side, or until cooked to your desired level of doneness.
6. 6.
   Remove the Pitina from the grill and let it rest for a few minutes before slicing.
7. 7.
   Serve the Pitina slices with a drizzle of the marinade and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Pitina — Pitina is a traditional Italian cured meat made from pork. If Pitina is not available, you can substitute it with another cured meat like prosciutto or pancetta.

Tips & Tricks

• For a smokier flavor, you can add a dash of smoked paprika to the marinade.
• If you prefer a milder taste, reduce the amount of cayenne pepper in the marinade.
• Make sure to let the Pitina rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the Pitina with crusty bread or as part of a charcuterie board for a complete culinary experience.
• Leftover Pitina can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Pitina slices on a platter, drizzled with the marinade and garnished with fresh herbs. Accompany it with crusty bread and a selection of olives for a delightful appetizer or light meal.

Presentation advice

Arrange the Pitina slices in an appealing pattern on the platter, and pour a small amount of the marinade over them for a glossy finish. Garnish with sprigs of fresh rosemary and thyme to add a touch of elegance.