Coppa is made from the shoulder of the pig. It’s got plenty of fat and is a little sweeter than parma ham. It’s perfekt to wrap around a loin of roebuck. It’ll keep the meat moist and inject it with extra flavour.
Cut the fillets of the bone, and trim the meat of any sinews and fatty bits.
Slice the garlic and the porkfat.
Pull the leaves off the rosemary sprigs. Put the two fillets together on the parchment paper, with the coppa slices.
Roll the sheet around the fillets, and pull the paper off, so the fillets are covered with the slices.
Tie with a butchers string.
Make 2cm deep cuts, all over, with a skarp utility knife. Insert a slice og garlic, pork fat and a few rosemary needles in each hole.
Preheat the oven @180
Brown the meat on all sides. Transfer the meat to a roasting tray and pour the wine, so i covers 1/3
of the meat. Put the roast in the oven for 30-35min, basting the meat every 5-10 min.
1 roedeer sadle
20 slices of coppa, sliced on a sheet of parcment paper.
a few sprigs rosemary
4 garlic cloves
50g pork fat
1 bottle chianti
salt & pepper
If you can get fresh borlotti beans, do it! they are really delicate and taste amazing,
Otherwise dried is fine. Just soak the overnight with with a tsp of bicarbonate soda.
Cook the beans gently, with 1/2 garlic bulb, sage and a tomato.
The cooking time depends on the beans. If they are fresh they will cook in 45-60 min.
And if it’s dried beans they will take 11/2 - 3 hrs, depending on how old they are.
300g shelled beans
Blanch 200g kale in boiling salted water for 5 min.
Refresh in ice cold water, and drain.
Take 1/2 red chili chili, with out the seeds. Slice chili and a garlic clove and fry them in a little olive oil.
Add the kale and let it warm through. Season with salt, pepper and lemonjuice.
1/2 red chili
Finely chop the herbs, individually.
Slice the garlic and anchovy fillets. Ad a good pinch of salt and mash it up with with the back of you knife.
Put the herbs and the garlic/ anchovy mix in a bowl. Ad the capers, dijon, red wine vinegar and lemon juice. Ad olive oil, till you have a loose sauce. Season with salt, pepper and a little more lemon juice, if needed.
2 handfulds flatleaf parsley
1 handful basil
1 handful mint
1 garlic cloves
1 tbsp capers, roughly chopped
4-5 anchovy fillets
1 tsp dijon
1 tbsp good red wine vinegar
juice of 1/2 lemon