Experience the traditional flavors of Italy with Veroni’s Coppa
Coppa is one of the most popular cold cuts in the Italian charcuterie tradition. It is a typical specialty of the Emilia-Romagna region, which is regarded as the Italian food valley par excellence. The production of Coppa dates backs to the end of the 17th century, and today the recipe remains the very same that made it highly appreciated at the royal courts. It is no coincidence that Coppa is still considered a ‘noble’ cured meat.
Veroni brings this amazingly delicious, cured meat to the USA to let you experience the traditional flavors of Italy. Veroni’s Coppa is produced according to the traditional techniques: the meat is salted and massaged to evenly distribute the salt. Aromatic herbs and spices are added before the meat is being stuffed into a casing and tied by hand. Coppa is finally aged for several months. Veroni offers sliced Coppa in the new eco-friendly tray (3oz). Also, you can find it paired with Prosciutto and Salame as an item of the Antipasto line.
Mini panzerotti with Coppa
Ingredients for 4 serves:
17 oz of ready pizza dough
3.5 oz of tomato sauce
5.3 oz of mozzarella
3 oz of Coppa Italiana
Salt and pepper
Peanut oil for frying
- Start by preparing the filling of panzerotti – in a bowl, mix the tomato sauce with a little oil, salt, pepper, parmesan, and oregano.
- Roll out the dough on a floured surface with a rolling pin to get a 0.08 – 0.12in thick dough.
Divide the dough into several smaller balls, roll out each ball into the shape of a small pizza and spread the prepared sauce on them.
- Dice the mozzarella and cut the Coppa into julienne strips and place them in the centre of the small pizzas.
- To seal the panzerotti, fold and press each dough into half-moon shapes. If necessary, brush the edges of panzerotti with a little water to seal the dough.
- Fry the mini panzerotti in 175°F peanut oil and brown them on both sides. Strain and place them on kitchen paper.
- Serve immediately.
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