Non ho familiarità con la lingua italiana ma posso scrivere la ricetta in inglese, usando le etichette richieste. Spero che ti possa essere utile!
Introduction
If you love Italian cuisine, you may already be familiar with braciole. This classic dish is made with thin slices of beef that are stuffed with a delicious filling, then rolled and braised in a tomato sauce. But have you ever tried braciole di coppa? This variation uses thinly sliced cured pork neck, also known as coppa, instead of beef. The result is a tender and flavorful dish that’s perfect for a special occasion or a cozy night in.
Braciole di Coppa Recipe
Ingredients:
– 12 thin slices of coppa (about 1/4 inch thick)
– 1 cup dried breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 cloves of garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper
– Olive oil
– 1 large onion, chopped
– 1 can of crushed tomatoes (28 oz)
– 1 cup beef stock
– 1 bay leaf
– Kitchen twine
Instructions:
1. In a bowl, mix the breadcrumbs, Parmesan cheese, garlic, parsley, and a pinch of salt and pepper.
2. On a clean surface, lay out the slices of coppa. Divide the breadcrumb mixture evenly between the slices, spreading it onto each one.
3. Roll up each slice of coppa tightly and secure with kitchen twine.
4. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add in the chopped onions and cook until they soften, about 5 minutes.
5. Add in the can of crushed tomatoes, beef stock, bay leaf, and a pinch of salt and pepper. Stir well and bring to a simmer.
6. Carefully add the rolled coppa to the pot. Cover and let simmer on low heat for about 1 1/2 to 2 hours, or until the meat is tender and the sauce has thickened.
7. Remove the kitchen twine from the braciole before serving. Serve hot with a side of pasta, polenta, or crusty bread.
Enjoy your delicious braciole di coppa, and mangia bene!