CULATELLO FLAVORED BUTTER AND GIARDINIERA
While Parma ham gets all the attention, there’s another ham that some say tastes even better. Culatello, made from pigs’ haunches, is cured in just eight villages in the Pianura Padana, the low plains of the Po Valley in Emilia-Romagna. A perfect salami to combine with cheeses and inevitable on a table full of finger food and appetizers to be consumed with friends. The culatello is one of the finest PDO salami of Parma, where it competes in goodness with the famous raw prosciutto and wins in delicacy. It is in fact a product obtained from a particularly noble cut of the pig, the most tender and lean part of the thigh, adjacent to that used for the bow, another particular salami, but less sought after. Expertly boned, trimmed and salted, it is "invested", that is, wrapped in pork bladder, and left to mature for 10 to 24 months, during which it develops all its incomparable sweetness. To be enhanced with the taste in purity, on a crunchy crouton like our tongues of crazy pasta, or not leavened but puff pastry.
Put the flour in a bowl, mix1/2 teaspoon of salt, add 30 ml of oil, lard, warm wine and start kneading by pouring a little warm water until you get an almost soft dough. Transfer to the floured pastry board and knead vigorously for about15 minutes. Initially, to avoid adding more flour, remove the dough from the pastry board with a spatula and beat it by raising it so that it takes air. The dough must be velvety, softer than that of pizza. Put it under an upside-down bowl and let it rest for about an hour. With a rolling pin, roll out the thin dough forming a large rectangle, brush it with oil and fold the two short sides towards the center. Brush again and fold in half, so as to have four layers. Cover and let rest 5 minutes, then repeat the operation 4 more times.Rollout again and cut out many tongues with an oval cutter. Retrieve clippings, overlap them, stretch them, and form other languages. Arrange them on 2 baking trays lined with baking paper and bake them in a ventilated oven at 210 ° for15-18 minutes, until they are lightly browned. Let cool on the baking trays. Place the culatello on the tongues forming waves or roses and arrange them on a cutting board. Complete, if you like, adding some tufts of rosemary.
Ingredients
100 g of Culatello PDOBaquette breadGardener (Giardiniera)rosemary flavored butter
PREPARATIONOn a cutting board or on a plate arrange the slices of Culatello DOP, accompanying it with a homemade vegetable pickle (onions, carrots, cauliflower, green beans, celery). The ideal bread to accompany Culatello DOP is the traditional "baquette" bread, fragrant and made with soft wheat flour, which can be flavored with rosemary butter.Prepare the rosemary butter with 100 g of butter and needles of a sprig of rosemary. Melt the butter over low heat in a pan, removing the water that will be released and infuse the rosemary needles for about 15 minutes. Pass the mixture in a wide mesh strainer so as to remove the rosemary needles, putting the butter still fluid in a small bowl. Allow to cool before serving.
While Parma ham gets all the attention, there’s another ham that some say tastes even better. Culatello, made from pigs’ haunches, is cured in just eight villages in the Pianura Padana, the low plains of the Po Valley in Emilia-Romagna. A perfect salami to combine with cheeses and inevitable on a table full of finger food and appetizers to be consumed with friends. The culatello is one of the finest PDO salami of Parma, where it competes in goodness with the famous raw prosciutto and wins in delicacy. It is in fact a product obtained from a particularly noble cut of the pig, the most tender and lean part of the thigh, adjacent to that used for the bow, another particular salami, but less sought after. Expertly boned, trimmed and salted, it is "invested", that is, wrapped in pork bladder, and left to mature for 10 to 24 months, during which it develops all its incomparable sweetness. To be enhanced with the taste in purity, on a crunchy crouton like our tongues of crazy pasta, or not leavened but puff pastry.
Put the flour in a bowl, mix1/2 teaspoon of salt, add 30 ml of oil, lard, warm wine and start kneading by pouring a little warm water until you get an almost soft dough. Transfer to the floured pastry board and knead vigorously for about15 minutes. Initially, to avoid adding more flour, remove the dough from the pastry board with a spatula and beat it by raising it so that it takes air. The dough must be velvety, softer than that of pizza. Put it under an upside-down bowl and let it rest for about an hour. With a rolling pin, roll out the thin dough forming a large rectangle, brush it with oil and fold the two short sides towards the center. Brush again and fold in half, so as to have four layers. Cover and let rest 5 minutes, then repeat the operation 4 more times.
Rollout again and cut out many tongues with an oval cutter. Retrieve clippings, overlap them, stretch them, and form other languages. Arrange them on 2 baking trays lined with baking paper and bake them in a ventilated oven at 210 ° for15-18 minutes, until they are lightly browned. Let cool on the baking trays. Place the culatello on the tongues forming waves or roses and arrange them on a cutting board. Complete, if you like, adding some tufts of rosemary.
Ingredients
100 g of Culatello PDO
Baquette bread
Gardener (Giardiniera)
rosemary flavored butter
PREPARATION
On a cutting board or on a plate arrange the slices of Culatello DOP, accompanying it with a homemade vegetable pickle (onions, carrots, cauliflower, green beans, celery). The ideal bread to accompany Culatello DOP is the traditional "baquette" bread, fragrant and made with soft wheat flour, which can be flavored with rosemary butter.
Prepare the rosemary butter with 100 g of butter and needles of a sprig of rosemary. Melt the butter over low heat in a pan, removing the water that will be released and infuse the rosemary needles for about 15 minutes. Pass the mixture in a wide mesh strainer so as to remove the rosemary needles, putting the butter still fluid in a small bowl. Allow to cool before serving.
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