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Roast rump recipe with herbs and peanuts – Italian Cuisine

  • 2 Kg chump of beef
  • 80 g butter
  • 70 g parsley
  • 40 g salted peanuts
  • 20 g of fennel
  • half a head of garlic
  • Acacia's honey
  • extra virgin olive oil
  • salt
  • pepper
  • Cognac

For the recipe of roast chump with herbs and peanuts, sauté the rump in a pan with a drizzle of hot oil for 2 minutes; add salt and pepper, turn it over and brown it on all sides for another 2 minutes. Transfer it to a greased baking dish with half a head of garlic with the peel; cook it in the static oven at 190 ° C for 45 minutes; then wet it with a cup of Cognac and after 5 minutes, remove it and let it cool.
Remove the garlic and blend the cooking base with the butter, obtaining a sauce. Peel the parsley and the fennel and chop them with peanuts, a pinch of salt and a pinch of pepper. Brush the roast with honey, sprinkle with chopped, pressing it with your hands to make it stick. Cut the roast into thin slices and serve with the sauce.
Bring it forward Cook the roast the day before and, once cooled, put it in the fridge. To serve it at room temperature, pull it out 1 hour before. You can also heat it in the oven at 150 ° C for 10 minutes. Cover it at the moment with honey and herbs. Also heat the sauce.

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.


200 g Coppa Piacentina DOP
1 melon
100 g of small tomatoes
100 g rocket
Peppermint and Roman
Lemon thyme


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.