Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
Roe deer with porcini mushrooms
Cut the venison pulp into bite-sized pieces, peel the onion and cut it into pieces and stick it with the cloves.
Peel the garlic and mash it, put the meat in a bowl, add the onion, garlic, bay leaf, thyme, wine and grappa and leave to marinate for 3 hours.
Drain the meat and dry it. In a saucepan, brown the meat with the butter and when it is colored, season with salt and pepper.
Cook for 1 hour and 30 minutes adding its filtered marinade.
Peel and slice the porcini mushrooms, add them to the roe deer 10 minutes from the end of cooking.
Serve the roe deer with the mushrooms and its cooking sauce, hot, with polenta.
Capicollo Recipes - Recipes
- 1.2 kg of flour (when I find it, I use the manitoba)
- 800 cl of water
- 2 sachets of yeast (I use the Master Baker of Paneangeli)
- Two tablespoons of oil
- Salt according to taste (I put two teaspoons)
If you make it by hand, the same ingredients, in the same order, in a bowl. Start kneading with a fork and, as soon as the dough is "workable", transfer it to the table and give it into your arms until it is smooth and not sticky (attention, at first the dough will seem too sticky and you will be tempted to add more flour: do not do it and be patient as you work it, everything will be fine).
Put the dough in a very large bowl, cover it with a cloth soaked in water and put it to rise in the oven (off.). About every 3 hours "redo the ball" and put it back to rise.
The time depends on the "strength" of the flour and the rising temperature: I would say no less than 3 hours and up to 24 (if the flour is Manitoba, therefore quite strong, then at least 8 hours).
If you make bread in the warm seasons, I suggest you let the dough rise in the refrigerator, in order to slow down the "leavening", without affecting the "maturation".
For cooking, static oven at 220 & # 176 or ventilated (better) at 200 & # 176, in any case with a steel pan full of water placed on the bottom of the oven, so that there is the right humidity.
Wait for the oven to reach temperature and only then make the shape (the one you prefer, of course) and place the loaves on the baking sheet (with parchment paper).
Make a cut in the center of the loaf and along its entire length (1 cm deep), then bake.
I let it cook for 45 minutes if ventilated or 1 hour and 5 minutes if static.
Remove from the oven and place the loaves on a rack so that the moisture can escape (if you place them on the table, the underneath will soften).
Wait for it to cool and devour it.
PS 1: for flour, avoid those that are too industrial and look for those a little less common, if only to vary (when on weekends I have the possibility of a few trips "out of town", I always look for some local mill).
PS 2: I remember that Manitoba is a place in Canada, where a grain rich in gluten grows, which allows excellent leavening. Often there are "Manitoba" flours which, in reality, are normal flours with added gluten.
Properties of the capocollo
Being a sausage we are talking about a very fatty food, which is why its consumption should be moderate. It can be a source of cholesterol. Then pay attention to the possible presence of additives that pose a danger to human health.
There are testimonies of the cup that come from Sardinia with Punic-Phoenician derivation. In the Middle Ages, the loin was considered a symbol of lust.
Variety of preparation in the kitchen
And we finally arrive in the kitchen, where for the capocollo recipes they are not missing. We are obviously talking about a cold cut that is excellent to serve as an appetizer. The cut of meat can also be used to prepare delicious main courses such as a baked pork neck.
Preparing the capocollo in a pan is really easy.
First, peel and cut the onion into cubes, then put it to brown in a pan in which you will have heated the Santa Lucia butter together with the garlic cloves.
Do not let the onion brown, but just let it dry slightly, then cook the capocollo, and brown it for a couple of minutes on both sides before blending it with the red wine.
Season the meat with salt and pepper and cook for about 15 minutes, turning it from time to time. Once cooked, transfer the slices of capocollo cooked in a pan onto a serving dish, remove the garlic and blend the bottom with an immersion blender, then pour it over the meat as a sauce.
In the Kitchen With Masterchef
I state this recipe by saying that I love all pork and I like it in every way, but above all cooked on the grill without any added flavor only salt.
Every so often, however, I like to vary and on Saturday evening I prepared this delicious recipe.
Today I present to you the more hasty version, but in the original recipe the meat is accompanied not only by mushrooms but also by boiled rice and french fries: practically a single dish.
Ingredients for 2 people:
2 slices of capicollo
extra virgin olive oil
Season the slices of meat with salt and pepper and put them in a non-stick pan with the butter (enough) after a few minutes of cooking, add a little milk and continue until cooked.
In another pan, cook the mushrooms: brown a little chopped shallot in a little extra virgin olive oil, add the mushrooms and cook for twenty minutes, adding vegetable broth if necessary.
Once the mushrooms are cooked, put them in the pot together with the meat and cook for five minutes so that the meat takes on all the flavor of the mushrooms.
How to prepare a salami at home
- 2 kg of capocollo as a cut of meat
- About 3 kg of fine salt
- spices to taste (rosemary, thyme, marjoram & # 8230)
- 200 g of chopped pepper
- vegetable sheet
- yellow paper / straw paper
- food twine
Homemade salami capocollo
We put the salt in a bowl, add the finely chopped spices and mix well.
In a container that will contain the capocollo, we insert a base that keeps the meat a little raised, so if water is formed it will not touch the capocollo itself.
Insert the meat and cover it completely with the salt mixed with the spices.
We leave the meat covered in this way for a week, the salt will harden you will see.
It must be kept in a dry and cool place.
Certainly so it does not have the shape of the classic capocollo and so let's shape it with our hands giving it a round shape, it is very soft.
Let's put it back on the salt turned 45 ° compared to before and cover it again with its salt.
Let's leave it like this for 2 days.
At this point, let's wash it well, removing all traces of salt.
Dry it very well with a clean cloth and place it on baking paper.
Sprinkle it completely with pepper, squeezing well with your hands to make the pepper adhere better.
Now let's tie the capocollo with food string, you can do it by following this short video.
Once tied, wrap it in vegetable paper.
Then in the Yellow paper and tie it the same way we tied it previously.
Now it is ready to rest in a dry and ventilated place, but above all away from cats !!
After 15 days, we check that the outer paper is not wet.
If it is, we have to unwrap it completely and wrap it again with dry sheets and let it rest again for a week.
Once the time has elapsed it is ready to consume.
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Between head and & # 8230 neck
Martina Franca's one melts in your mouth. But let's start with & # 8217A, B, C.
For capocollo also means the cup of pork.
It is the cut of the pig which corresponds to the upper portion of the neck of the pig and a portion of the shoulder.
The name changes according to the region of origin: capocollo or capicollo in Calabria, Campania or Puglia ossocollo in Veneto fagot in Tuscany loin in Lazio or loin in Central Italy, and so on.
But the concept is always the same: a bagged consisting of the piece of pork between neck and shoulder that is salted and massaged, so that the salt penetrates better, then stuffed into a natural casing and seasoned tied with hemp twine or wrapped in a raw cloth. According to local traditions, they are added during processing herbs And spices, typical of the production area, which will differentiate the final taste of the sausage.
“Our” capocollo is from Martina Franca, a delightful town in the Valle d & # 8217Itria, in the central area of the Puglia. It is the area that develops in the south of the plateau of Murge, famous for its typical houses, i trulli. They are buildings in local stone, with a cone-shaped roof, with thick walls, in which the temperature remains constant. They dot the territory of Red earth typical of the area, between centuries-old olive groves And farms that host tourists and old crafts. It is a territory famous for its pottery, i wines, i cheeses and the meat.
In fact, in the Martina Franca area, some producers select the animals raised in the nearby area Murgia where they live at wild state, eating the shoots of the little ones oaks places that give the meat a sweeter and tastier fat. We offer you the Martina Franca capocollo in a full-flavored sandwich, l & # 8217RUSTIC APULIAN SLICED WITH CAPOCOLLO DI MARTINA FRANCA, CACIOCAVALLO AND SQUACQUERONE which also pays homage to Puglia with its own typical bread who winks at the Altamura bread, l & # 8217APULIAN RUSTIC SLICED. Between head and & # 8230 Neck , rustic and tasty with durum wheat flour.
8 slices of pork neck
Among the various recipes that contain the ingredient Capocollo Di Maiale, on this site you can find this:
Calories and kilocalories
The calorie defined above is also called small calorie and is indicated by the symbol cal (with a lowercase "c").
There kilocalorie also called big calorie it is instead indicated (not only in Italy but internationally) with the symbol Cal (with a capital "C"). The latter is defined as the amount of heat necessary to raise a quantity of water equal to 1 kilogram by 1 degree centigrade.
Follow the links below to discover all the recipes where this ingredient is used.
To make a good capocollo roast, start by treating the meat: dry your cut thoroughly with absorbent paper, then add salt and pepper. Clean your garlic cloves and after having crushed them, pass them over your piece of capocollo. Meanwhile, preheat the oven to 170 degrees.
Chop the aromatic herbs, preserving a few whole twigs, and pour them over your capocollo roast so that they are absorbed well. Tie your piece of meat with string, giving it the cylindrical shape typical of a roast. Insert the whole sprigs of aromatic herbs between the string and the meat.
Take a large pan and put the Santa Lucia butter in it, when it is melted add the roast capocollo. Insert the garlic cloves and pour the white wine.
Cover the pan with aluminum foil and bake for about two hours. After the time has elapsed, turn your roast and cover it again with aluminum foil, leaving it to cook for another hour and a half. Finally, increase the oven temperature to 190 °, remove the aluminum foil and bring your capocollo roast to brown.
Once cooked, let the capocollo roast cool slightly and cut it into slices. You can serve your delicious roast accompanied with a simple salad or roast potatoes.