Vino Cotto Sirloin Tips

 5/5

Sirloin tips that have a unique flavor, are tender, delicious and easy to prepare...definitely a winning combination!

Recipe and photo by Deena Montillo

Ingredients:

1 lb. sirloin tips
2-3 tablespoons extra virgin olive oil
kosher salt
freshly-ground black pepper
water
2-3 oz. Vino Cotto di Montillo (adjust ounces to taste)

Directions:

Cut sirloin tips into 1" bite-sized pieces and add to skillet.
Over sirloin add extra virgin olive oil, salt and pepper to taste, and enough water to just cover the meat.
On medium-high heat, cover the skillet and cook for about 1/2 hour, adding more water as needed. This process will tenderize the meat. Stir occasionally.
After 1/2 hour, remove the cover. Add a little more olive oil and allow the water to evaporate. Cook so the meat begins to fry in the skillet.
Once the meat is browned and looks delicious, top it with Vino Cotto, adding enough to create a sauce. Bring the sauce to a quick boil and remove from the heat. Serve hot.

Roasted Leg of Lamb with Vino Cotto Glaze

 5/5

A simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor.

Recipe and photo by Deena Montillo

These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.

Source: www.rusticocooking.com/abruzzo.htm