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Ingredients for 6 people:

Roast of capitone

1 kgs. of capitone Wash the capitone, dry and cut it into bits. It's preferable to skin it, but you can do to less. Rub with the raw garlic the capitone and insert it in the skewers alternating with dice of bread and leaves of laurel. Anoint the skewers with a mix of oil, vinegar, salt and pepper and leave them for around half an hour, then cook them to moderate fire on the grate and sometimes brush with the mix.
2 spoons of oil
2 cloves of garlic
1 spoon of vinegar
stale bread
salt and pepper

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