How to Make Speedy Coppa arrosto

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Before you jump to Coppa arrosto recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.

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Thus, it should be quite obvious that it's easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let's go back to coppa arrosto recipe. You can cook coppa arrosto using 12 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Coppa arrosto:

1. Take 800 g of pork shoulder joint.
2. Use 2 of carrots.
3. Get 1 of onion.
4. Prepare 1 stick of celery.
5. Provide 2-3 of bay leaves.
6. Use 250 g of chanterelle mushrooms.
7. You need 500 l of hot water.
8. Prepare 3-4 of small potatoes.
9. Take of Small glass of White wine.
10. Prepare of Olive oil.
11. Get to taste of Salt and pepper.
12. Take of Fresh parsley to serve.

Instructions to make Coppa arrosto:

1. Preheat oven to 150. Heat some olive oil in a large casserole dish or dutch oven. Salt the meat. Brown meat on all sides. Meanwhile, roughly chop the carrots, onion and celery. When meat is browned, thrown in the veg and the water. Cover and put in the oven. It will take about 2 hours to cook.
2. After about an hour, turn the meat and take out about 2 ladles of stock and set a side. Prep the potatoes and mushrooms. Peel potatoes and cut into a square shape wash and chop mushrooms. With about 30 mins until the meat is ready, heat some olive oil in a pan on medium heat. Add potatoes and brown on all sides..
3. Add the stock that you took from the meat. Season them and cover. Simmer for about 20 mins. Now add the mushrooms and turn up the heat. Add the wine and let it evaporate. Cover and cook for about another 10 mins..
4. When meat is tender, let it rest for about 10 mins before carving. Plate up and serve with fresh parsley.

Questo libro di cucina rappresenta a pieno la mia filosofia del condividera la tavola. La coppa di maiale al forno è un secondo piatto classico della cucina italiana. La coppa di maiale, detta anche capocollo, è la parte finale del collo del maiale, questo taglio normalmente si utilizza per realizzare salumi, ma vista la sua morbidezza grazie ai grassi che la compongono viene anche utilizzata per tagliarla a fette grosse da cuocere sulle brace. Invece la parte finale del taglio, vicino alla testa, è più adatta per fare il ragù. Coppa, capocollo e lonza sono salumi tipici italiani ricavati dal maiale, storicamente la carne più usata a fini alimentari.

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