Recipe for Coppa Roast


by New Day Producers

Posted on December 8, 2010 at 2:45 PM

Updated Wednesday, Feb 19 at 4:52 PM

Chef Jason Wilson
“Coppa Roast” with Red Wine & Rosemary
Serves 4
3 lbs. Pork Shoulder “Coppa” Roast or Pork Loin
4 Sprigs Fresh Rosemary
3 Cloves Peeled Garlic, Smashed
¼ cup diced Onion
¼ cup Diced Celery
2 bay leaves
4 cloves
1 cup Good Barbera or Similar style Red Wine
3 cups Chicken Stock
2 tsp. Tomato Paste
½ tsp. Red Chili Flakes
3 Tbsp. Balsamic Vinegar
1 ½ Tbsp. ground Black Pepper
3 Tbsp. Kosher Salt
¼ cup Olive oil
Season the Pork with Salt and Pepper evenly.
In medium size braising or roasting pan on medium high heat, sear the pork roast to a golden brown on all sides, add the onion, celery, garlic and cloves and sweat in the olive oil with the pork for 3 minutes. Add the tomato paste, wine and vinegar and simmer to reduce the volume by half its original amount. Add the chicken stock and rosemary, turn the pork roast and cover the pan with a lid. Turn the heat down to medium low and “braise” for 50 minutes. Remove the pork roast and the rosemary. Blend the sauce and remaining ingredients,heat and then strain the sauce and serve.
Watercress Apple Salad with Chanterelles
Serves 4
1 bunch fresh watercress, washed and dried
1 Honeycrisp or Gala Apple
½ lb fresh chanterelle mushrooms
¼ cup extra virgin olive oil
2 tbsp. rough chopped fresh sage
1 tbsp. kosher salt
1 tsp. ground black pepper
2 tbsp. red wine\
¼ cup or 4 oz. (shaved) parmesan cheese
Water as needed
In a sauté pan on medium heat sauté the mushrooms with 2 tbsp. olive oil and 2 tbsp. water until the mushrooms are slightly softened and aromatic (roughly 4 minutes) add the sage, wine, 1 tbsp. kosher salt, and remove from heat. Allow 5 minutes for the mushrooms to cool. Remove mushrooms from the pan and pour liquid into a small mixing bowl, add the remaining salt, pepper and olive oil to the bowl, mix the ingredients with a spoon and reserve for dressing salad.
Slice the apple into thin pieces. Toss the apples, watercress and mushrooms together, dress the salad with the dressing and top or garnish with the cheese. Serve.