Recipe

Main course

Coppa (Seasoned Pork Shoulder) With Fennel And Pistachios

By

Share
Facebook Twitter ShareAddThis
Coppa (Seasoned Pork Shoulder) With Fennel And Pistachios
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated
Error

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

Ingredients
Ingredients
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Italian
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.
 

Tags
Comments
Register or login to Leave a Comment.