Braised Pepper

Preparation:

Preparation: Chop sage and rosemary needles in the mixer. Crush the pepper, mix it with the white flour, add it to the aromatic mixture and season with a pinch of salt. Bind the meat, roll it in the minced meat, pressing it, brown it in olive oil, sprinkle with brandy, add the broth, cover and cook in a hot oven at 160 degrees for about 3 hours. Slice and drizzle with its sauce. It can be served with slices of polenta.