Recipes: Coppa & Lomo

 

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We generally eat coppa and lomo thinly sliced on a charcuterie plate, but they also make a fantastic base for a sauce, or try them in sandwiches. The Spanish smoked pimenton we use to spice the coppa and lomo adds a subtle smokiness and depth.

 

 

Select from the following, or scroll through the recipes below:

LA QUERCIA COPPA AMERICANA PASTA

 

Our coppa is made from the collar, or upper portion of the loin above the shoulder. We season it with the warm, deep flavors of smoked pimenton and dark cocoa. You can slice the richly marbled, deeply colored meat and serve it as part of a salumi plate where its almost circular pieces look lovely and taste great. It's also delicious crisped in a little olive oil and used to top salads and soups. Or try La Quercia Coppa Americana and manchego cheese, both thinly sliced, on rustic bread thinly spread with unsalted butter. Terrific grilled!

 

Here's a pasta possibility:

 

 

Ingredients:

 

  • 1 pound pappardelle rigate (Rustichella d'Abruzzo is one of our favorite pasta makers)
  • 1 tablespoons olive oil
  • 4 shallots, thinly sliced, about ½ cup
  • 1 teaspoon fresh thyme leaves, very small or finely minced
  • ¼ pound thinly sliced La Quercia Coppa Americana, each slice halved
  • 8 pitted and dried Kalamata olives, halved
  • 1 tablespoon Italian parsley, finely minced
  • 4 tablespoons freshly grated Parmigiano Reggiano
  • 1 tablespoon olive oil and 1 tablespoon butter
  • Salt and freshly ground black pepper to taste

 

 

Directions:

 

  • Saute the shallots in the olive oil over medium heat until soft.
  • Add La Quercia Coppa Americana, stir and cook until the coppa is crisped and the shallots are partly golden brown. Add thyme leaves and olives and remove from heat.
  • Meanwhile, cook the pasta in abundant, boiling, salted water until done (10 to 12 minutes). Drain thoroughly, toss in pan with shallots and coppa over low to medium heat, add the butter and oil, the Parmigiano Reggiano, and the parsley. Serve in warmed pasta bowls. Serves 4

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SOFFRITTO OR MIREPOIX

 

This is a common foundation for savory sauces and soups in many cuisines.

 

Ingredients:

 

  • Onion (finely chopped)
  • Celery (finely chopped)
  • Carrot (finely chopped)
  • Olive Oil
  • Butter or La Quercia Lardo Spread
  • La Quercia Meat of your choice, diced or shredded: Pancetta, Lomo, Coppa

 

Directions:

 

  • Sautée finely chopped onion, celery, and carrot slowly in olive oil and butter, or use La Quercia Lardo Spread for extra flavor.
  • Cook slowly over low heat until the flavors meld and the onions turn very slightly golden brown.

 

Use as a base for sauces or soups.

 

Variations:

 

  • Add herbs: parsley, rosemary, thyme, oregano, bay leaf. Choose herbs based on the final dish.
  • Replace the celery with finely chopped fresh fennel.
  • Include diced or shredded Pancetta, Bacon, Guanciale, or other La Quercia cured meat.

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