- 4 thick slices of fresh pork neck
- 80 g granulated sugar
- 3 lemons
- 2 heads of late radicchio
- licorice powder
- powdered sugar
- extra virgin olive oil
For the recipe of the coppa with radicchio, lemon and licorice, peel the lemons with the potato peeler, keeping the peels. Arrange the coppa slices in a baking dish, perfume them with a few leaves of thyme, a ground pepper and the essential oil of 4-5 lemon peels, obtained by squeezing them between your fingers.
Seal with cling film, refrigerate and leave to marinate for 1 hour. Clean the radicchio, removing the first external leaves, and clean the stem. Set aside a few leaves to complete, then cut the tufts into wedges, arrange them on a baking sheet lined with baking paper, add salt, grease them with a little oil, perfume them with a few leaves of thyme and sprinkle them with a little icing sugar.
Cover everything with a sheet of baking paper, seal the plate with aluminum and bake at 180 ° C for 25 minutes. Remove from the oven, remove parchment paper and aluminum and bake for another 10 minutes. Collect the lemon peels in a saucepan with cold water, bring to a boil, remove the water and repeat the operation 2 more times: in this way you will reduce the bitter taste.
Drain the peels, let them cool and cut them into thin strips. Squeeze the lemons so as to obtain 80 g of juice, strain it into the saucepan where you blanched the rinds, add the granulated sugar, bring to the fire, add the strips of rind and simmer for 15-20 minutes, until the liquid is became syrupy.
Salt the coppa slices and brown them on the hot grill for 3-4 minutes per side, then arrange them on a plate and bake at 180 ° C for 2-4 minutes. Remove from the oven, cover and let it rest for 2 minutes. Cut the coppa into slices and serve with the radicchio and lemon strips in syrup. Complete with fresh radicchio and a pinch of licorice.