Recipes with Pancetta and Coppa
Ingredients
For 4 people
300 g aromatic misticanza lettuce
450 g capocollo
1 pomegranate
300 g homemade bread
Oil
Salt and pepper to taste
Directions
Dress the misticanza with oil, salt and pepper and place in the centre of the plate. Place the capocollo slices around the plate and sprinkle with pomegranate. Serve with warm fresh homemade bread.
Ingredients
For 4 people
480 g garganelli
1 garlic clove
80 g orange peel
30 g butter
120 g Parmigiano-Reggiano
220 g coppa
Oil
Salt and pepper to taste
Directions
Cook the garganelli and dress with oil, garlic and finely grated orange peel. Add the butter and grated cheese, coat well, place the garganelli in the dishes and sprinkle with coppa cut into julienne sticks.
Ingredients
For 4 people
450 g egg pasta
18 scampi
40 g celery, carrot and onion
200 ml vegetable stock
2 bay leaves
90 g Parmigiano-Reggiano
300 g coppa
80 g tomato
1 garlic clove
Oil
Salt and pepper to taste
Directions
Roll out the pasta very thinly, cut into 8 cm squares and boil in plenty of salted water. Shell the scampi. Fry the celery, carrot and onion in oil, when they start to soften add the scampi heads cut into two, cook and squash well to allow the juice to come out. Add the vegetable stock and bring to the boil, then remove the heads, blend and sieve finely. Flavour the sauce and add water or boil down to give the consistency of a béchamel sauce. Fry the scampi tails in oil and bay leaves. Place a lasagne square in the centre of the plate, stuff with the scampi, dowse with sauce, sprinkle with a little grated cheese and capocollo cut into julienne strips. Cover with another lasagne square, coat with more sauce and sprinkle again with the capocollo and glaze with the tomatoes warmed in oil and garlic.
