THE BOCCONE ABRUZZESE
INGREDIENTS:
Crusty homemade loaf
Capocollo Levoni
Courgette
Parsley
Garlic
Extra-virgin olive oil
Salt and pepper
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Preparation
Finely slice and grill the courgettes, when cooked season them with extra-virgin olive oil, salt, pepper, the finely chopped parsley and garlic. Slice the bread, fill with the courgettes and a layer of Capocollo Levoni; take all the time you need to enjoy this delicious treat.
The wine to match it.
The Cerasuolo d'Abruzzo; wine colour, cerise, it has a fine yet intense fruity bouquet, and a delicate flavour with a pleasant almond after taste.
The beer to match it.
Choose a well-chilled bitter Italian beer.
The juice to match it.
“Duo-colour”: 1 orange, 1 kiwi, 1 carrot, 2 basil leaves.
Prodotti utilizzati in questa ricetta
CAPOCOLLO
This particular pork cut comes from the upper neck of the animal; its preparation includes careful massaging, salting and flavouring with spices, including chilli and paprika. The naturally smoked meat of the Capocollo Levoni is tender, spicy and full-flavoured.
This particular pork cut comes from the upper neck of the animal; its preparation includes careful massaging, salting and flavouring with spices, including chilli and paprika. The naturally smoked meat of the Capocollo Levoni is tender, spicy and full-flavoured.