Tag: DOP

Filled donuts of Asiago, radicchio and Culatello di Zibello DOP – Italian Cuisine

A recipe that brings together some typical flavors of Italian cuisine around the sweet and delicate taste of Culatello di Zibello DOP.

Even Gabriele D'Annunzio talked about it in the distant '800, even if the first explicit and official citation of Culatello dates back to 1735, in a document of the Municipality of Parma. This renowned salami has its roots in the historical memory of peasant culture and its production and processing, handed down through generations, contains in itself the history of a land, the traditions of its people and the unique characteristics of the climate of the Bassa Parmense where the the right alternation of dry and humid periods allows its slow maturation, during which its unmistakable aromas and flavors develop that have made it famous in the world.

The Culatello di Zibello PDO is recognized for its characteristic pear shape and the uniform red color with intramuscular fat of white cut slices. A unique product for sweetness, flavor and softness on the palate.

To taste its characteristic flavor, enjoy it in purity but let yourself be tempted by this recipe, fragrant and delicate at the same time.

Preparation time: 50 minutes
Extra time: 2 hours and 10 minutes of leavening
People: 8

Ingredients:

175 g flour plus a little
130 g of Asiago cheese
2 small eggs
60 g red radicchio
40 g soft butter
5 g brewer's yeast
8 slices of Culatello di Zibello DOP
Sesame seeds
peanut oil
salt

Preparation:

Dissolve the yeast in 25 g of lukewarm water. Lightly beat the eggs.
Mix the flour with 30 grams of grated Asiago, the water with the yeast and the eggs, then add a pinch of salt, the butter and continue obtaining a soft paste; let it rise in a sealed bowl with the film, out of the fridge, for about 2 hours. Roll out the dough on a floured surface about 1 cm thick and make 8 discs with a pastry cutter (ø 7 cm); then, to obtain the donuts, cut each disk in the center with a smaller pasta cutter (ø 2-3 cm).
Place the donuts on a baking sheet lined with parchment paper, brush them with water, sprinkle with sesame seeds
and let them rise for another 10 minutes.
Fry the donuts in plenty of peanut oil for 2-3 minutes, turning them a couple of times until they are golden brown. Drain the donuts on kitchen paper, without salting them, then cut them in half horizontally and stuff them with Asiago slices, strips of radicchio and a slice of Culatello di Zibello DOP.

Mini sandwich with mustard, stracchino and Prosciutto di Carpegna DOP – Italian Cuisine

For a lunch or a snack, a recipe that combines tradition and Marche flavors with a high quality salami: Carpegna Ham. But do not call it "the usual sandwich"!

This excellent raw ham takes its name from the area traditionally dedicated to its processing, the Municipality of Carpegna (province of Pesaro-Urbino, Marche region), there on the border between the nearby Romagna and the nearby Tuscany. Here the microclimate of the area is characterized by the dry air, typical of the first mountain and by the brackish currents coming from the nearby Adriatic Sea in a perfect balance to favor the drying of pig legs, a practice that in this area dates back to 1400. from the maturation of fresh legs of Italian pigs (from Lombardy, Emilia Romagna and Marche) which originates the Prosciutto di Carpegna DOP. Its scent is delicately aromatic and the taste gives a satisfying taste experience: although it predominates a sweet taste you can perceive slightly spicy notes due to its characteristic blend of traditional stucco with pepper and paprika.

To taste its aroma let's taste it with rustic sesame bread, creamy stracchino cheese and that decided flavor that has the mostarda of quince. It will be an intoxicating discovery for the palate!

Preparation time: 10 minutes
Cooking time: 10 minutes
People: 4

Ingredients:

250 g stracchino
200 g sesame bread
160 g 8 thin slices of Prosciutto di Carpegna DOP
Quince of quince

Preparation:

Cut the sesame bread into 12 thin slices. Spread a slice of bread with a veil of mustard and then with the stracchino; take a slice of Prosciutto di Carpegna DOP, place another slice of bread on top, spread it with stracchino cheese, stuffed with another ham and close with a slice of bread spread even with little mustard.
Repeat these steps to make the other 3 mini sandwiches.

Coppa Piacentina DOP in a salad of fresh herbs, marinated tomatoes and melon – Italian Cuisine

A fresh and nutritious salad, to taste – not only – in summer? Here is our proposal based on Coppa Piacentina DOP!

In Italy, the territory of Piacenza is historically an area devoted to the production of excellent cured meats: characterized by a humid continental climate with not excessive thermal variations, which has favored the development of an economy based on pastoralism and breeding since ancient times. , especially pigs.

It is said that already at the beginning of the fifteenth century, Piacenza salami were preferred by the shopkeepers of Milan and Lombardy, who called them "stuff de Piasèinsa" to distinguish them from those from other places in the Po Valley.

It is therefore in this territory that the fine Coppa Piacentina DOP is born, produced using the muscles of the neck of the pig, flavored with a mixture of salt and spices and then massaged and wrapped in the natural pork shell, called "suet skin". Finally, the product is left to dry for 10-15 days and matured for at least 6 months.

Its sweet and delicate taste (which is refined with the progress of maturation) and its bright red color combine perfectly with the slices of melon, with the fresh taste of the tomatoes and rocket in a quick salad to prepare and all to try.

Ingredients

200 g Coppa Piacentina DOP
1 melon
100 g of small tomatoes
100 g rocket
Tarragon
Melissa
Basil
Peppermint and Roman
Licorice
Parsley
Marjoram
thyme
Lemon thyme
Coriander
Absinthe

Method

Obtain 100 g of small balls with a scoop from a melon.
Blanch the tomatoes in water, peel them and leave to marinate with oil, salt and pepper.
Add the rocket with all the herbs, add the marinated tomatoes and the Coppa Piacentina DOP.
Season to taste with oil, salt and pepper, balsamic vinegar and serve.

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