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Practical way to Preparing Appetizing Coppa arrosto

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Coppa arrosto

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Below are the ingridients that are needed to prepare a remarkably good Coppa arrosto:

  1. Provide 800 g of pork shoulder joint.
  2. You need 2 of carrots.
  3. You need 1 of onion.
  4. Provide 1 stick of celery.
  5. Use 2-3 of bay leaves.
  6. You need 250 g of chanterelle mushrooms.
  7. Prepare 500 l of hot water.
  8. Get 3-4 of small potatoes.
  9. Prepare of Small glass of White wine.
  10. You need of Olive oil.
  11. Get to taste of Salt and pepper.
  12. Prepare of Fresh parsley to serve.

Ready with the ingridients? Here are the instructions on serving Coppa arrosto:

  1. Preheat oven to 150. Heat some olive oil in a large casserole dish or dutch oven. Salt the meat. Brown meat on all sides. Meanwhile, roughly chop the carrots, onion and celery. When meat is browned, thrown in the veg and the water. Cover and put in the oven. It will take about 2 hours to cook.
  2. After about an hour, turn the meat and take out about 2 ladles of stock and set a side. Prep the potatoes and mushrooms. Peel potatoes and cut into a square shape wash and chop mushrooms. With about 30 mins until the meat is ready, heat some olive oil in a pan on medium heat. Add potatoes and brown on all sides..
  3. Add the stock that you took from the meat. Season them and cover. Simmer for about 20 mins. Now add the mushrooms and turn up the heat. Add the wine and let it evaporate. Cover and cook for about another 10 mins..
  4. When meat is tender, let it rest for about 10 mins before carving. Plate up and serve with fresh parsley.

Questo libro di cucina rappresenta a pieno la mia filosofia del condividera la tavola. La coppa di maiale al forno è un secondo piatto classico della cucina italiana. La coppa di maiale, detta anche capocollo, è la parte finale del collo del maiale, questo taglio normalmente si utilizza per realizzare salumi, ma vista la sua morbidezza grazie ai grassi che la compongono viene anche utilizzata per tagliarla a fette grosse da cuocere sulle brace. Invece la parte finale del taglio, vicino alla testa, è più adatta per fare il ragù. Coppa, capocollo e lonza sono salumi tipici italiani ricavati dal maiale, storicamente la carne più usata a fini alimentari.

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