Traditional recipes

Best Capicola Recipes

Best Capicola Recipes

Capicola Shopping Tips

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Capicola Cooking Tips

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.


How to Make Capicola at Home

I will admit that I am a bit of a snob about certain foods. No matter how strange or inappropriate the time or setting, there are certain dishes that I will always order. I have been this way since I first started working in a French kitchen at the age of 14. I had tried capicola a few times before, but really became hooked on charcuterie when I spent a few summers in Italy in my early 20’s.

Cured meats have always held my heart for a few reasons. They are salty, fatty, spicy, and rich in flavor.

Capicola is one of them. It is a dry aged pork neck. Once prepared properly, it is sliced thin and eaten as a snack with crusty bread, cheese, and condiments.

It can also stay preserved for quite a long time. This is just an added benefit to the wonderful flavor.

It is not uncommon for me to order a charcuterie board even for breakfast if given the chance. While everybody else peppers their fried eggs, the waiter hauls out a giant slab of wood littered with meats and cheeses. I cannot help but laugh at the embarrassment I cause.

For me, there is just a romantic nostalgia associated with cured meats. I always picture a group of jolly Italians gathered around a massive table. I envision them cutting paper-thin slices of meat with an ancient knife, gulping home-made wine, and singing all night. I suppose it does not always happen that way.

In this article I will explain how to make capicola by curing and aging it, so that you too can become a charcuterie enthusiast (if you are not already).

Hopefully this will open up your world to all the delicious cured meats that are out there for you to discover.


Capicola

Capicola to Italians, capocollo to Americans, capicolla to Canadians, “gabagoul” to Tony Soprano — whatever you call it, capicola is made from the neck of the pig, coppa, prized for its perfect ratio of 30 percent fat to 70 percent lean, making the meat moist and tender. At Olympic Provisions, it’s cured for 10 days, then coated in black pepper, fennel seed, coriander, and anise and slow-roasted to produce a tender ham. (We have also included two other options if you want to mix it up.) If you can roast beef, you can pull this off with no trouble at all. Yes, but what to do with it? Well, one can’t make a proper Italian sub (or, I’d say, any proper lunchbox sandwich) without capicola.

Preparation

Cooking

Skill level

Ingredients

  • 1.4 kg pork coppa
  • 2 tbsp plus 1 tsp (35 g) fine sea salt
  • 2 tbsp (30 g) sugar
  • 1 tsp (4 g) crushed red pepper flakes
  • 1 tsp (4 g) curing salt

Classic rub

  • 1 tsp (4 g) crushed red pepper flakes
  • 2 tsp (10 g) black peppercorns
  • ½ tsp (1.6 g) fennel seeds
  • ½ tsp (1.6 g) aniseed
  • 1 tsp (4 g) coriander seeds
  • 1 tsp (1 g) fennel seeds
  • 1 tsp (5 g) black peppercorns
  • ½ tsp (2 g) crushed red pepper flakes
  • 1 tsp (5 g) black peppercorns
  • 1 tsp (4 g) chopped fresh thyme
  • 1 tsp (4 g) chopped fresh rosemary
  • 1 tsp (4.5 g) chopped garlic

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Curing time 10 days

Chilling time 4 hours

To make the cure, grind the fine sea salt, sugar, red pepper, and curing salt using a mortar and pestle.

Place the pork in a large bowl and massage the cure into the pork, really coating it and working it into the cracks and crannies. Wrap tightly in plastic wrap (or put into a big zipper-top bag), place on a dish, and refrigerate for 5 days. Then flip it over so that the top side is down and refrigerate for another 5 days.

After 10 days of curing, remove the coppa from the refrigerator and unwrap it. Rinse under cold water until all particles of salt and spice have been removed. Allow it to dry while you prep your rub.

Prepare the rub of your choice by combining all the ingredients in a mortar and grinding with the pestle for about 2 minutes. You’re looking for a coarse texture, not too fine. Pour the rub into a large bowl and add the meat, turning to coat it well.

Preheat the oven to 250°F (120°C). Place a roasting pan filled halfway with water in the middle rack of the oven to create humidity. Put the meat into the ham net and tie the net closed on both ends. Place the meat in a roasting pan and cook for 1 hour on the top rack. Turn the meat over and cook for 1 hour longer. Check the internal temperature: you want it to reach 155°F (68°C). When the capicola is done, it should be evenly roasted and smell so wildly good that you can’t wait to slice and dig in. But not yet! Instead, remove it from the oven, transfer to a plate, and refrigerate, uncovered, for 3 to 4 hours, until the capicola’s internal temp is below 39°F (4°C). Remove the capicola from the refrigerator, slice thinly, and serve, either solo or atop a sandwich or pizza. Wrapped tightly in plastic wrap, the unsliced capicola will keep for 3 weeks in the refrigerator.

Recipe reprinted with permission from Olympia Provisions: Cured Meats and Tales from an American Charcuterie by Elias Cairo and Meredith Erickson, copyright © 2015. Published by Ten Speed Press, and imprint of Penguin Random House LLC.


Recipe Summary

  • 1 (16 ounce) package penne pasta
  • 2 tablespoons butter
  • ¼ pound thinly sliced pancetta bacon, chopped
  • ⅓ cup vodka
  • ½ cup heavy whipping cream
  • 1 ½ cups tomato sauce
  • ½ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.


Capicola, Capocollo or coppa… regardless of how you name it, we all want to know how to make capicola at home! It tastes great, and can be used in sandwiches, on pizza, and even as a bacon substitute to wrap other meats. Follow this guide to make your own Capicola at home…

First, separate the Coppa muscle from the pork shoulder. To do that, you essentially remove the “cottage roll” from the rest of the shoulder. Follow the seam of fat that runs between the different muscles with a knife. (Watch the video if you’re not sure how to do this.) Trim off any loose ends, and weigh the meat- this is important, as it will help you calculate the cure ingredients.

Here are the quantities you will need for the dry cure (% of total meat weigh):

  • Kosher Salt – 0.3%
  • Instacure No2 – 0.25%
  • Crushed Juniper Berries – 0.2%
  • Dry Bay Leafs (crumbled) – 0.1%
  • Freshly Grated Nutmeg – 0.05%
  • Fresh Thyme – 0.25%

Watch the video above for full instructions on how this fits together.

  • 2 tbsp White Sugar
  • 2 tbsp Coarse Ground Pepper
  • 2 cloves Coarsely Minced Garlic

Put all the ingredients in your food processor and mix for a few seconds.

Apply the dry cure and rub it into the meat. Place it in a ziploc or a foodsaver/vacuum bag using a sealer like this one…

…and let it sit in the fridge for 7 days.

After a week has passed, it’s time to add some spices! Remove the meat from the bag, rinse it off thoroughly and pat it dry with a paper towel. Then give it a liberal coat of paprika, or optionally a mix of 1 cup Paprika with 1 tbsp Chipotle for a Southern twist. After letting it sit for a few minutes, wipe any excess paprika off with a paper towel.

Use butchers twine to give the meat a nice, cylindrical shape. Place it inside a Umai Dry bag and vacuum seal according to the instructions included.

Weigh the meat again, take note of the result and place it inside a fridge with really good air circulation. The Capicola will be done when it has lost 35% of its current weigh. Therefore it might be a good idea to write its starting and target weight on the vacuum bag using a sharpie. Start checking after 4 weeks- normally it will take anywhere from 6 to 8 weeks.

When the Capicola is done, remove it from the bag, cut the twine and slice for use on pizza, sandwiches and more.


4. Calzone

I know it&rsquos an unpopular opinion, but I always choose a crispy calzone oozing with cheese over a slice of pizza.

I think you&rsquoll agree after trying this recipe for yourself!

These portable meals are great for taking on the go and much better than any fast-food restaurant. Make a big batch and freeze to enjoy any time.

Store-bought pizza dough cuts way down on time, but you can make your own.

Stuff with your favorite pizza toppings like sauce, pepperoni, mozzarella, and veggies.


-What is Gabagool?

You know those weird words that you've heard a thousand times, but you've never cared enough to ask what they mean.

like Gabagool.

The Sopranos , one of the most popular shows of our lifetime, refers to capicola as "Gabagool." For so long, I didn't know what Tony Soprano was talking about. Gabagool sounds like something you might call your kid brother when he refuses to give you the T.V. remote.

Gabagool actually descended from the many different Italian regions that immigrated to the U.S. (specifically New York) and the development of their Italian accents. The hard "c" became "g", "p" became "b", the "o" elongated to "ooh", and like so many other Italian-English pronunciations, the last vowel disappeared.


BMT Classic Subway Sandwich Recipe

This delicious recipe can satisfy your cravings for subways BMT sandwiches. Throwing your favorite fillings and tossing with a saucy layer in between your subway bread serves you a tempting meal. So, let’s start the classic BMT sandwich recipe:

Ingredients:

  • 10-12 slices of pepperoni and salami
  • 10 slices of ham (any choice)
  • 2 cups of cheese
  • 1 ½ cups of shredded lettuce
  • 2 cups of chopped onions and tomatoes
  • 2 tsp of salt and pepper to taste
  • 2 tbsp of mayonnaise
  • 2-3 tsp of sandwich spread (any choice)
  • Hoagie Rolls for serving

Methods of Preparing Step by Step:

Let’s prepare the bread for the sub sandwich. Take the hoagie rolls and cut them into desired sizes. Now, take the mayonnaise in a mixing bowl to make the saucy layer.

Sprinkle salt and pepper on top of the mayonnaise and mix well. After that, spread the prepared mayo layer on each bread so that the inner layer gets completely covered by a mayo layer. This will give an enhanced flavor to your homemade subway sandwiches.

Now, let’s arrange the inner fillings one-by-one. Take the shredded lettuce leaves and place them on top of the cut bread. Then add cooked salami and pepperoni on top of the lettuce. Add an extra mayo layer if desired.

Now, let’s bring the taste of the veggies. Place the chopped onions and tomatoes on top of the meat and sprinkle the sandwich spread on top.

Then put the cheese slices on top and then place the other bread to cover your inner fillings. Use a toothpick to hold all your inner fillings in place.

Finally, serve your delicious subway Italian BMT sub sandwich at home in no time.


Keep it in an airtight jar in the fridge where it will keep for up to two weeks. The flavor of this dressing improves over time as the oils are released from the herbs and the flavors have time to meld.

Place all of the ingredients in a blender and blend for about 30 seconds. Flecks of Parmesan cheese will remain.

Pour into a jar or dressing dispenser and store in the refrigerator where it will keep for up to 2 weeks.


Italian Pressed Sandwiches

You’d think that now that it is fall, picnic days would be over. In my mind though, there are still plenty of days left for picnics because fall picnics are the best. The cooler weather. The changing leaves against the bright blue skies. I think it makes for perfect picnic weather. What else makes the perfect picnic? The perfect picnic sandwich. And by perfect picnic sandwich, I mean Italian Pressed Sandwiches.

I must admit that I am not a huge sub sandwich fan. Those sandwich places that you see commercials for all over the TV? Yeah, they are the last place I want to go when we are looking for somewhere to eat. I don’t know what it is, I’ve just never really been a fan.

Italian sandwiches, on the other hand, I am all about those.

It starts with the bread. It HAS to be crusty. Think cibatta or pugliese. The second most important thing is the meats. An Italian sandwich is all about the meats. This sandwich has capicola, calabrese and proscuitto. You can easily substitute hard salami, ham, sopressata or even pepperoni. Whatever suits your fancy. Whatever you do, do a combo, 3 is usually a good number.

Next up is the cheese. I love provolone on an Italian sandwich but you also can’t go wrong with mozzarella. Like ever.

Finally you get all the finishing toppings like the herbs, dressing and my favorite part, the olive tapenade.

Mmmm…olive tapenade. Briney, salty goodness right there. You can usually find it in the deli section of your grocery store. Some store-bought versions can be a little on the bitter side so you might have to shop around until you find one that you love.

Everything, I’ve mentioned above makes a delicious Italian sandwich, but Italian pressed sandwiches are even better.

What are Italian pressed sandwiches you ask? First, you take all of that goodness, the bread, the meats, the cheese, the veggies, the herbs and tapenade and wrap it tightly in plastic wrap. Then you place it in the fridge with a heavy pan, think cast iron skillet, on top. This makes all of those delicious flavors come together and make even more scrumptious flavor babies, resulting in one of the best picnic sandwiches ever to grace a picnic table.

Or a game day table. Which is where these Italian pressed sandwiches have been for the last two Sundays in a row. Now, it’s time for them to be on yours.


Making Capicola

Capocollo, cappicola or gabagoul, capicollo, capicolla or coppa, is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the porkshoulder or neck. This cold cut is sometimes called coppa. The name capocollo comes from capo (“head”) and collo (“neck”) of a pig. The Italian word “capocollo'” is of Italian origin, but its precise etymology is unknown (in Latin caput means head and collum means head or head and neck). It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, coppa is not brined as ham typically is.

In its production, capocollo is first lightly seasoned, often with red and sometimes white wine, garlic, and a variety of herbs and spices that differ depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Differences in flavor also depend on what type of wood the producer uses for smoking, and the breed of pig. Capocollo is essentially the pork counterpart of the air dried, cured beef bresaola. It is widely available wherever there are significant Italian communities, thanks to commercially produced varieties. There is also a slow-roasted Piedmontese version called coppa cotta.

Capocollo is esteemed for its delicate flavor and tender, fatty texture and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini as well as some traditional Italian pizza.

Everybody that Loves Italian Food, Loves Life

Everybody Loves Life


Watch the video: How to Make Capicola at Home - Step by Step (January 2022).