Coppa (Seasoned Pork Shoulder) With Fennel And Pistachios

Coppa (Seasoned Pork Shoulder) With Fennel And Pistachios

Coppa (Seasoned Pork Shoulder) With Fennel And Pistachios

A gourmet Italian recipe by chef Giovanni Bon, for cooking sous vide coppa, the Italian seasoned pork shoulder, with Sambuca, fennel and pistachios

April 1, 2012

Cuisine

serves for

4

total time

4 HR 30 MIN

ingredients

seasoned pork shoulder
500 g
Pistachios
50 g, from Bronte
Fennel
280 g
Oil
To taste
salt
To taste
Pepper
To taste
Sambuca liqueur
To taste

Preparation

Wash the pork shoulder, heat in an oiled pan with salt and pepper.

Let cool, then vacuum pack and cook for 4 hours.

Clean the fennel, dice and sauté in pan with oil, salt and pepper.

Add the Sambuca and let cook.

Add the chopped pistachios and create a rectangular base onto which the thin pork slices are then placed.

Garnish the dish with the pork gravy and Maldon salt. Garnish with sprouts.
 

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