January 21, 2018 | Rome, Italy | °C

Wenceslas the Great

By Germano Zaini
Published: 2016-02-13

  • 3 tablespoons of sugar.

  • 2 sprigs of pressed garlic.

  • 1 red pepper diced into tiny pieces.

  • Half-a-glass of water.

  • 2 tablespoons full of dry white wine.

    Preparation

    These ingredients form part of a meat marinade.

    Mix everything together and make sure the sugar dissolves completely. As the mixture dries, the soy sauce will gradually have a caramelizing effect.

    Once that's done, place everything in a tightly sealed container and stick it in the fridge for at least 48 hours. Open the container at least twice a day to ensure the marinade uniformly covers the meat.

    After the marinating process, the meat should still have its rosy color, darkened slightly by the soy sauce. Take the meat out, stick it on metal or wooden skewers, and place it over the grill.

    Pace the skewers in an oven heated to 60C (leave the oven door open slightly). The skewers should roast overnight, between 6 and 8 hours. The low temperature will keep electricity usage under control. To avoid splatters, place aluminum foil on the oven floor.

    Coppiette go well with any number of Lazio wines, but I'd recommend Cesenese del Piglio or dry Marino white, available in most supermarkets. These days you don't need to worry about a cart or fooling customs agents.

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