Coppa Cutta with creamed black cabbage

Coppa Cutta with creamed black cabbage

Preparation time:
30 minutes

Cooking time:
8 minutes

Ingredients

  • Fiorani marinated Pork Coppa Cutta (2 packs) 500 g 
  • Black cabbage 300 g
  • Parmigiano-Reggiano cheese 60 g
  • Pine nuts 30 g
  • Extra-virgin olive oil as needed
  • Salt 1 pinch
  • 1 Chili pepper
  • 1 Slice of bread (according to preference)

Preparation

1

Prepare

Prepare the black cabbage pesto. Clean the black cabbage leaves and blanch for 5 minutes, drain and cool quickly to keep the leaves a bright green color.
Blend the black cabbage with pine nuts, Parmigiano-Reggiano, oil and salt. Add the oil as needed to make the mixture creamy.
2

Heat

Heat a non-stick pan and cook the meat for 8 minutes, turning frequently. Make sure it is well cooked.
3

Cut

Cut the meat and serve on the slice of bread, garnished with the black cabbage pesto and a pinch of chili pepper to taste.

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