CUPA AROST – “CUPA AROST CUN LA CÔNSA”
It concerns a product that it is unlikely to lack from our tables. Roasted Coppa can be found even in the majority of local restaurants and in the various gastronomies, it obviously isn’t missing from the local festivals’ menus and it is a valid alternative to the dishes based on beef or chicken meat. The Coppa has to be consumed in the moment of the preparation and while it is still hot.
Hang and tan the fresh pork Coppa for a couple of days after preparing it by sprinkling it with salt, pepper and various flavourings, then roll the roast up with slices of Pancetta and tie with a specific kitchen string. In the same twine has to be put various sprigs of rosemary. Turn on the oven to 240°, put a couple spoons of oil on the bottom of an oven pan and lean a sliced onion and some flavourings on which top you’ll ease down the Coppa which you previously prepared. Brown the Coppa at high heat for about 30 minutes, then lower the temperature at 190° and wet with some white wine, then bake it for about 1 hour and a half, sometimes add some water if it is necessary. Peel the potatoes and parboil them for about 10 minutes in salty water, drain them very accurately and when there are only 20 minutes left for the Coppa to be ready, add them to the oven pan around the roast. In order to let the roast brown for good and the sauce to thicken, remove the cover from the container when 15 minutes are left from the cooking. The Coppa must be served on a hot plate accompanied by potatoes. To be noticed: someone adds a glass of milk to maintain the meat soft.
(Translated by Laura Fugazzi)