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
01 April, 2012
4 HR 30 MIN
50 g, from Bronte
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.