"BEST SWEET COPPA IN AMERICA" by Wall Street Journal -December 2012
COPPA, a dry cured capicolla
Boneless pork shoulder that is hand rubbed with spices and
dry cured for months in a dry aging room ( not a cooked meat as is capicolla). Coppa is similar in texture to
Proscuittio and should be sliced thin as possible to capture its true
tenderness. A rich earthy flavor that will melt your taste buds. Shelf life is
3-6 months refrigerated.
Serving hints: Slice thin for sandwiches, panini or rolled
on an antipasto platter-wonderful served with sharp provolone or add it to your
pasta sauce diced up for a unique flavor or in frittata basically anywhere you
have used Proscuittio or Pancetta try Fortuna’s Award winning Coppa…endless
possibilities
Pairs beautifully with the following wine:
Syrah (Shiraz)
Pinot Noir
Great Recipe:
Patti’s Pasta Casalinga Prep time 30-45 minutes serves 5-6
Ingredients:
½ lb Fortuna’s sweet or hot Italian Sausage - casing removed
2-3 Tbls. Olive Oil
3-4 chopped cloves of garlic
2 whole scallions -sliced
2 - 28 oz cans of whole plum tomatoes
1 cup fresh or frozen peas {drained}
1 - 12oz can Artichoke Hearts in water- rinsed and drained
1 lb fresh Pasta of your choice
¼ lb of each of the following cut ¼” think then julienne: Fortuna’s Soupy, Pepperoni, Coppa .
Grated Parmesan or Romano Pecorino cheese to taste
Directions ~It a nice deep sauté pan add olive oil and fresh garlic & add Italian sausage and stir until frequently until sausage is just about fully cooked {about 5-10 minutes on med. Heat}
~ Add other meats and brown a bit more- another few minutes just until all flavors are blended.
~ Add plum tomatoes and let simmer for another 10 minutes- again to all flavors enhanced
~ Add Artichoke hearts, Scallions and Peas heat until fully warmed
Meanwhile platter your pasta of choice {I love it with Fortuna’s Fettuccine}, then ladle fresh meat sauce on top and grated cheese and serve!
*This sauce is best if made ahead and let sit a few hours in refrigerator, then reheated or make ahead and freeze.
