Coppiette Romane
Coppiette Romane are strips of seasoned and dried meat (it used to be sheep, donkey and horse, nowadays pork) with addition of spices, salt and chili pepper. This is a common aperitivo around Ariccia and Castelli Romani in general. 😍 Those dried strips of meat, dark red, sprinkled with chili, fennel, salt and pepper. Roman street food par excellence together with porchetta, the Coppiette Romane. An ancient tradition, a food that soldiers ate in war and that, probably, has existed since the times of the ancient Romans. Was it the first form of Roman street food? Perhaps. To be eaten strictly with your hands, because tearing them in bites has a completely different taste (also because only the teeth can cut them). They are tasty, good, one leads to another and you can really count on your fingertips those who do not like the Coppiette Romane.
There are many - even today - the questions that many Romans ask themselves about Coppiette. It's true: once the Coppiette were prepared with horse meat, making it dry. Today, however, the Coppiette who are eaten fresh or who are bought at the market and in the best delicatessens of the capital are pork. And why this name? Coppiette of lovers have nothing to do with it, nor should the strips of meat be eaten two by two. The Coppiette are so called for their preparation: the meat, in fact, is tied in pairs with a string and left to dry for a long time (about two months). A winning combination, however, exists, a combination that - as they say in Rome - is his death: Coppiette must always be accompanied only by a good red wine. Not to eat them with water.
The Recipe And The Preparation
Let's reason absurdly: you are in Rome, or in the province, and in addition to making the classic tour of more or less famous restaurants in search of the perfect Roman cuisine, do you not take a tour of the Castles (Castelli Romani) to find really typical and characteristic products? Here, if you do not do it you are missing it because you miss so many delights to remain stuck and you miss one of the delights of the area, the Coppiette. Which are basically strips of seasoned and dried meat and seasoned with spices, salt and lots of chili to eat as an appetizer together with a nice glass of red house wine: at the origins the Coppiette were prepared only with horse meat then slowly beef was added and today also pork. Let's say that today the horse pairs, very dark and tasty, and those of pork, more red and with a less peculiar flavor as well as with a softer consistency, compete for the market. Although they are associated with the Castles, in reality the Coppiette are said to have been born in the area of Guarcino and Vico nel Lazio, and then exported everywhere in Lazio as an appetizer to be served to those who went to the tavern: in practice they were fed this poor meat to increase the desire to drink and therefore the sale of red wine quarters per capita.
The preparation is long and it is not easy to make them at home (I never prepared them, to say, and I have no intention of preparing them!) so they are found in some butchers and, despite being industrially produced, they usually follow very homemade and traceable processes. Once the meat has been cut into strips, it is seasoned and placed in ovens at a very high temperature in order to release excess fat; Once this is done, they are baked again at a slightly lower temperature for at least 1 hour then removed from the oven, tied to two (hence the name coppiette that often stick during the maturation phase due to the fat) and left to mature for 60 days so that they lose all the excess liquid and take flavor. I know you're thinking that this is an impossible stuff but believe me: Coppiette are supreme! To be good they must be beautiful hard because if they are too soft they are also chewy and in addition to being difficult to eat they are not unpleasant. The top is to buy them from the trusted butcher or have a breeder of knowledge who prepares them. Gives them to friends, acquaintances and relatives.
Consumed as an appetizer and as a snack breaker, the Roman Coppiette are ideal for bringing to the table the frank and genuine flavors of the ancient Lazio cuisine. Accompanied by local pecorino Romano cheese, homemade bread and a good glass of red wine from Castelli Romani, the Roman Coppiette will conquer even the most demanding guests. To try.
Fontegaia Castelli Romani Rosso
Wine experts think this Central Italy Red wine would be a match made in heaven with this dish of Roman Coppiette.
Tasting noteThe first sip and the smell is very rich, strong fermentation is felt. But after a while it disappears, leaving fruity notes. Taste wine is sapid, soft and delicate, velvet-like. According to the sugar residues, can be dry.
Coppiette Romane are strips of seasoned and dried meat (it used to be sheep, donkey and horse, nowadays pork) with addition of spices, salt and chili pepper. This is a common aperitivo around Ariccia and Castelli Romani in general. 😍 Those dried strips of meat, dark red, sprinkled with chili, fennel, salt and pepper. Roman street food par excellence together with porchetta, the Coppiette Romane. An ancient tradition, a food that soldiers ate in war and that, probably, has existed since the times of the ancient Romans. Was it the first form of Roman street food? Perhaps. To be eaten strictly with your hands, because tearing them in bites has a completely different taste (also because only the teeth can cut them). They are tasty, good, one leads to another and you can really count on your fingertips those who do not like the Coppiette Romane.
There are many - even today - the questions that many Romans ask themselves about Coppiette. It's true: once the Coppiette were prepared with horse meat, making it dry. Today, however, the Coppiette who are eaten fresh or who are bought at the market and in the best delicatessens of the capital are pork. And why this name? Coppiette of lovers have nothing to do with it, nor should the strips of meat be eaten two by two. The Coppiette are so called for their preparation: the meat, in fact, is tied in pairs with a string and left to dry for a long time (about two months). A winning combination, however, exists, a combination that - as they say in Rome - is his death: Coppiette must always be accompanied only by a good red wine. Not to eat them with water.
The Recipe And The Preparation
Let's reason absurdly: you are in Rome, or in the province, and in addition to making the classic tour of more or less famous restaurants in search of the perfect Roman cuisine, do you not take a tour of the Castles (Castelli Romani) to find really typical and characteristic products? Here, if you do not do it you are missing it because you miss so many delights to remain stuck and you miss one of the delights of the area, the Coppiette. Which are basically strips of seasoned and dried meat and seasoned with spices, salt and lots of chili to eat as an appetizer together with a nice glass of red house wine: at the origins the Coppiette were prepared only with horse meat then slowly beef was added and today also pork. Let's say that today the horse pairs, very dark and tasty, and those of pork, more red and with a less peculiar flavor as well as with a softer consistency, compete for the market. Although they are associated with the Castles, in reality the Coppiette are said to have been born in the area of Guarcino and Vico nel Lazio, and then exported everywhere in Lazio as an appetizer to be served to those who went to the tavern: in practice they were fed this poor meat to increase the desire to drink and therefore the sale of red wine quarters per capita.
The preparation is long and it is not easy to make them at home (I never prepared them, to say, and I have no intention of preparing them!) so they are found in some butchers and, despite being industrially produced, they usually follow very homemade and traceable processes. Once the meat has been cut into strips, it is seasoned and placed in ovens at a very high temperature in order to release excess fat; Once this is done, they are baked again at a slightly lower temperature for at least 1 hour then removed from the oven, tied to two (hence the name coppiette that often stick during the maturation phase due to the fat) and left to mature for 60 days so that they lose all the excess liquid and take flavor. I know you're thinking that this is an impossible stuff but believe me: Coppiette are supreme! To be good they must be beautiful hard because if they are too soft they are also chewy and in addition to being difficult to eat they are not unpleasant. The top is to buy them from the trusted butcher or have a breeder of knowledge who prepares them. Gives them to friends, acquaintances and relatives.
Consumed as an appetizer and as a snack breaker, the Roman Coppiette are ideal for bringing to the table the frank and genuine flavors of the ancient Lazio cuisine. Accompanied by local pecorino Romano cheese, homemade bread and a good glass of red wine from Castelli Romani, the Roman Coppiette will conquer even the most demanding guests. To try.
Fontegaia Castelli Romani Rosso
Wine experts think this Central Italy Red wine would be a match made in heaven with this dish of Roman Coppiette.
Tasting note
The first sip and the smell is very rich, strong fermentation is felt. But after a while it disappears, leaving fruity notes. Taste wine is sapid, soft and delicate, velvet-like. According to the sugar residues, can be dry.
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