Pork Coppa alla Pizzaiola - It's Always Noon 08/11/2024 - Rai - World Latest Movie, Series, Videos and Trailers | fetery.com

Pork Coppa alla Pizzaiola - It's Always Noon 08/11/2024

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Published on Nov 8, 2024

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https://www.raiplay.it/programmi/esem... - Fabio prepares a unique and irresistible dish that tastes of home and family: pork coppa alla pizzaiola. Fabio begins by preparing the puree by steaming the potatoes with their skins on. After peeling and mashing them, he heats the milk in a saucepan. At this point, he pours the hot milk over the potatoes, adding salt, pepper, nutmeg and butter, stirring vigorously by hand or with an electric whisk. For the pork coppa, he flours the coppa slices and browns them in a pan with a knob of butter and a drizzle of oil, browning them on both sides. He then adds a clove of garlic and a sprig of thyme for flavor. He seasones with salt and pepper. In the meantime, in a saucepan, pour a drizzle of oil and lightly brown a chopped garlic clove together with an anchovy fillet. Then add the tomato puree, season with salt and pepper, and cook over low heat for about 10 minutes. At this point, arrange the browned coppa slices on a baking tray, then cover each slice with the tomato sauce. Cook in a preheated oven at 180°C for about 10 minutes. After the indicated time, place a slice of mozzarella on each coppa slice and put back in the oven for a few minutes, until the mozzarella has completely melted. To serve, pour spoonfuls of puree on the bottom of the plate, place the pork coppa on top, finishing with a sprinkling of oregano, a few leaves of fresh basil and a drizzle of oil. Ingredients for the coppa: 4 slices of pork coppa 120 g of 00 flour 600 g of tomato puree 200 g of fiordilatte 1 anchovy Butter Oregano Garlic Thyme Basil Extra virgin olive oil Salt and pepper For the mashed potatoes: 600 g of potatoes 200 ml of milk 100 g of butter Nutmeg

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