Purpuzza

you have

1 kg of pork pulp
wine Cannonau of Jerzu
extra virgin olive oil
2 cloves garlic, minced
15 grams of salt
5 grams of freshly ground black pepper

procedure

Trimmed the meat depriving nerve parts, then cut into small pieces and place in a bowl with the garlic. Salt and pepper the meat, stirring with your hands , so that you insaporisca evenly, cover with the wine and let it marinate for at least eight or ten hours . In a frying pan with a broad and capacious bottom, heat the oil and when it begins to sizzle , add the pork pulp drained from seafaring, making it cook for 14-20 minutes until it is thoroughly colored. Serve hot purpuzza.