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BOCA NO TROMBONE!
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Rescooped by anisio luiz nogueira from Le Marche and Food
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Arugula Salad with Figs, Buffalo Mozzarella, and Ham

Arugula Salad with Figs, Buffalo Mozzarella, and Ham | BOCA NO TROMBONE! | Scoop.it
Fresh arugula, figs, salty parma ham, and creamy mozzarella are drizzled with honey for a flavorful salad staple.

Via Mariano Pallottini
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Rescooped by anisio luiz nogueira from Le Marche and Food
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Homemade Italian Fennel Pork Sausage

Homemade Italian Fennel Pork Sausage | BOCA NO TROMBONE! | Scoop.it

Fennel seed is one of the main ingredients in Italian sausage and this recipe includes Asiago cheese for added flavor. Try making your own at home. You can use a food processor to chop up the pork and most electric mixers come with a sausage stuffer attachment. This sausage is just as good in patties as in casings.

Ingredients

2 large boneless pork shoulder roasts, cut into small chunks (remove large pieces of fat) weighing 6 pounds after trimming1-1/2 tablespoons salt2 teaspoons black pepper1/2 teaspoon crushed red pepper5 tablespoons minced Italian parsley1/2 cup grated Asiago cheese4 tablespoons crushed fennel seeds3 garlic cloves, minced

Directions
Toast fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes. Cool before using in the recipe.
In a large bowl, combine pork, salt, pepper red pepper, parsley, Asiago cheese, fennel seeds and garlic. Thoroughly blend with your hands. Cover the bowl with plastic wrap and refrigerate overnight for flavors to blend.
Put seasoned pork chunks through the medium plate of a food chopper. Place in a large bowl and mix thoroughly to evenly distribute seasonings.
All sausages can be prepared as patties (the easiest) or run through a sausage-stuffer into hog casings by following the instructions of the appliance. Sausages freeze well.
Patties can be sauteed in a little olive oil and served with tomato sauce.
Yield: about 6 pounds.


Via Mariano Pallottini
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Rescooped by anisio luiz nogueira from Le Marche and Food
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Le Marche Food: Prosciutto di Carpegna

Prosciutto is one type of ham produced in Italy. This ham is sliced very thin and served uncooked. In the Marche the most known ham is the Prosciutto di Carpegna
This prosciutto is made in the town of Carpegna, Italy and is considered more flavorful due to the abundance of pepper used in the spice and pepper mixture. To make Prosciutto di Carpegna, the pig is raised and slaughtered in Lombardy, the Marches or Emilia Romagna. Salt is rubbed into the fresh ham by hand and left to rest for one week. More salt is rubbed into the ham, and it is then left to cure for two weeks. After two weeks, the outside of the ham is rubbed with a mixture of pepper, spices, flour and lard. The ham is then left to age at a temperature of 20 degrees Celsius for 14 months.


Via Mariano Pallottini
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