How To Make Capicola Food

HOW TO MAKE CAPICOLA

How to Make Capicola image

wikiHow article about How to Make Capicola.

Provided by wikiHow

Number Of Ingredients 2

Ingredients

Makes 5 lbs (2270 g) meat
5 lb (2270 g) pork shoulder or pork butt

Steps:

Trim the pork. Use a heavy serrated knife to trim away the outer fat, revealing the muscle bundle beneath. Remove any excess fat from the surface, and shave away meat from the muscle bundle to round it off. Note that if you use a pork shoulder cut of meat, the muscle bundle you are trying to obtain is the portion that would like just to the side of the shoulder blade. If using pork butt, opt for Berkshire rather than Heritage since the latter has more fat and less muscle fiber content. If you cannot find Berkshire, however, commodity pork will also work. You can save the trimmings to make sausage, if desired, or you could discard them.
Chill the meat. Wrap the pork in wax paper and place it in a cool sanitary area, like a meat locker or refrigerator. Allow it to reach an internal temperature of 36 degrees Fahrenheit (2 degrees Celsius). Note that you should check the temperature of the meat using a meat thermometer. Avoid guessing; for health reasons, you should make sure that the meat completely cools to this temperature.
Grind the dry ingredients into a blend. Place the salt, sugar, pepper, cure #2, garlic powder, juniper berries, and mace in a spice mill. Grind them down until thoroughly pulverized into a powder. Note that cure #2 is the same thing as Prague powder #2. It contains 6.25 percent sodium nitrite, 1 percent sodium nitrate, and 92.75 percent salt. In general, cure #2 breaks down at a slower pace, which makes it safer to use for meats that have a prolonged curing time, like capicola. Overall, this powdered cure blend you create must contain a minimum of 4.5 percent salt based on the weight of the meat before you cure it. This is the only way that the Trichinella sp. bacteria will be destroyed.
Thoroughly rub the pork with the cure blend. Divide your spice-cure mixture in half. Thoroughly rub one half of this mixture over all sides of the pork. Save the rest of the spice-cure mixture in an airtight container until ready to use.

BROCCOLI PASTA WITH CAPICOLA

Broccoli Pasta with Capicola image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 large bunch broccoli, cut into florets, stems peeled and thinly sliced
10 ounces fusilli pasta
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
1 cup crumbled ricotta salata cheese (about 4 ounces)
2 tablespoons chopped fresh dill, mint, basil, parsley and/or chives
2 tablespoons chopped scallions
2 ounces deli-sliced capicola or coppa ham, cut into strips

Steps:

Bring a large pot of salted water to a boil. Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes. Remove to a bowl using a slotted spoon; set aside. Return the water to a boil, then add the pasta and cook as the label directs. Reserve 2 cups cooking water, then drain the pasta and set aside.
Heat the olive oil in the empty pot over medium heat. Add the garlic and cook until slightly softened, about 1 minute. Add the broccoli stems, half of the florets and 1 cup of the reserved cooking water. Cover and cook until very soft, about 12 minutes.
Return the pasta to the pot along with another 1/2 cup of the reserved cooking water. Add the remaining broccoli florets, half of the ricotta salata, and the herbs and scallions; stir to combine, adding more cooking water to loosen, if needed. Top each serving with the capicola and the remaining ricotta salata.

Nutrition Facts : Calories 477 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 238 milligrams, Carbohydrate 70 grams, Fiber 7 grams, Protein 22 grams

SLOW-COOKED SPICY PORTUGUESE CACOILA

Slow-Cooked Spicy Portuguese Cacoila image

You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 garlic cloves, minced
4 bay leaves
1 tablespoon salt
1 tablespoon paprika
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon ground cinnamon
1 large onion, chopped
1/2 cup water
12 bolillos or hoagie buns, split, optional

Steps:

Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

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