Coppa arrosto
Coppa arrosto

Hi, I’m Laura. Today, I will show you a way to prepare coppa arrosto recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Coppa arrosto Recipe

Coppa arrosto is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Coppa arrosto is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have coppa arrosto using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Coppa arrosto:

  1. Prepare 800 g shoulder joint
  2. Make ready 2 carrots
  3. Make ready 1 onion
  4. Get 1 stick celery
  5. Make ready 2-3 bay leaves
  6. Take 250 g chanterelle mushrooms
  7. Take 500 l sausage water
  8. Prepare 3-4 small potatoes
  9. Take Small glass of
  10. Get Olive oil
  11. Make ready to taste Salt and pepper
  12. Take Fresh parsley to serve

Steps to make Coppa arrosto:

  1. Preheat oven to 150. Heat some olive oil in a large casserole dish or dutch oven. Salt the meat. Brown meat on all sides. Meanwhile, roughly chop the carrots, onion and celery. When meat is browned, thrown in the veg and the water. Cover and put in the oven. It will take about 2 hours to cook
  2. After about an hour, turn the meat and take out about 2 ladles of stock and set a side. Prep the potatoes and mushrooms. Peel potatoes and cut into a square shape wash and chop mushrooms. With about 30 mins until the meat is ready, heat some olive oil in a pan on medium heat. Add potatoes and brown on all sides.
  3. Add the stock that you took from the meat. Season them and cover. Simmer for about 20 mins. Now add the mushrooms and turn up the heat. Add the and let it evaporate. Cover and cook for about another 10 mins.
  4. When meat is tender, let it rest for about 10 mins before carving. Plate up and serve with fresh parsley

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