Let’s start preparing this tasty spicy roast by heating the seed oil in a pan, possibly made of steel; then let us brown the piece of meat on all sides evenly over a high flame.
Then heat some olive oil in a pan, add the garlic, rosemary and chilli pepper dosed to taste. Transfer the meat, wet it with hot wine and continue cooking the roast for about an hour.
After the first twenty minutes, salt the roast and add, if necessary, small quantities of hot vegetable broth.
We toast the pepper directly over the flame, then put it in a paper bag until it becomes cold. In this way it will be easy to detach the skin thanks to the moisture retained in the paper bag. So let’s peel it, divide it into layers, remove the seeds and the internal white ribs and chop it coarsely.
We also chop the capers. Add the pepper and capers to the roast in the last quarter of an hour of cooking. Let the meat season well by turning it several times and finish cooking.
Then remove the roast from the pan and keep it aside covered with aluminum foil. In the meantime, deglaze the cooking juices over low heat, adding a spoonful of broth to the juices that have formed on the bottom of the pan. Stirring with a wooden spoon to melt them; in this way we will obtain a sauce that will be filtered and then left to rest. Eventually we eliminate the fatty part that will come to the surface before pouring it into a saucepan.
In a small bowl, mix the cornstarch with a tablespoon of oil, add everything to the sauce and cook for a few minutes. In this way we will thicken the sauce which will then only be adjusted with salt.
At this point we just have to slice the roast and place it on a serving dish, put a little hot sauce on the slices and finally sprinkle with chopped parsley.
Useful tips for preparing a spicy roast
We tie the meat with a kitchen string to keep it in shape during cooking. This tip is valid for all types of meat to be cooked whole and sliced later.