
Ah, capocollo—that beautiful cured meat with its marbled swirls of red and white. You might know it from antipasto platters, those delightful selections of Italian appetizers.
But this Calabrese delicatezza deserves a starring role on your table!
So, put down the salami and mortadella. Nonnina is here to show you capocollo recipes beyond traditional antipasti.
What is Capocollo?
Capocollo comes from pork shoulder or neck. It's seasoned with love—well, garlic, wine, and a blend of herbs and spices. Then, it gets air-dried and cured for months, concentrating those flavors into every bite.
Depending on the region in Italy, the spice mix can vary. Still, one thing's for sure: capocollo is a taste of pure Italian tradition.
Some folks call it coppa or capicola, but here in Calabria, we know it as capocollo!
Slicing and Dicing
Before we get cooking, let's talk about how to handle this beautiful cured meat.
Traditionally, capocollo is sliced very thin against the grain, meaning you cut across the muscle fibers. Use a sharp knife or a meat slicer to achieve these delicate slices—they should be so thin it's almost see-through, perfect for appetizers or salads.
But don't be afraid to get a little chunkier! Diced capocollo, about the width of a pencil, adds a salty, savory punch to pasta dishes and frittatas.
If your capocollo is too cold, it will be difficult to handle. Let it come to room temperature for about 30 minutes before you get started.
Capocollo Recipes for Every Course
Now, onto the fun part—cooking with capocollo!
Appetizer Inspiration
Here are a few capocollo appetizer recipe ideas to get you started.
Melon and Capocollo Skewers
Thread cubes of capocollo or rolled-up capocollo slices with juicy melon balls and fresh bocconcini cheese. Drizzle with a simple balsamic glaze for a sweet, savory combination that's light and refreshing.
Bruschetta with Capocollo and Fig Jam
Toast slices of crusty Italian bread. Top with a generous spread of fig jam, then layer with thinly sliced capocollo and a sprinkle of crumbled goat cheese. This sweet and savory combination is a winner!
Masterful Mains
But capocollo's talents extend far beyond the appetizer course.
Frittata Fiesta
Sauté diced vegetables like onions, peppers, and mushrooms. In a separate bowl, whisk together the eggs with grated cheese. Fold in the cooked vegetables and capocollo, then pour the mixture into a hot skillet. Cook until set, then slice and serve.
Capocollo-Stuffed Chicken Breasts
Marinate boneless, skinless chicken breasts in olive oil, lemon juice, and Italian herbs. Make a pocket in each breast and stuff with a mixture of ricotta cheese, chopped capocollo, and sun-dried tomatoes. Bake or pan-fry to perfection for a flavorful and impressive main course.
Singing Salads
Capocollo also adds a salty depth to salads that will have you tossing the greens with glee.
Arugula, Pear, and Capocollo Salad
The peppery arugula pairs beautifully with the salty capocollo. Add sliced pears for sweetness and walnuts for a satisfying crunch. Dress with a light balsamic vinaigrette.
Panzanella Salad
This classic bread salad is even better with the addition of capocollo. Cube day-old bread and toss with chopped tomatoes, cucumbers, red onion, and cubed capocollo. Drizzle with a simple olive oil and vinegar dressing.
Pasta Perfecto
Pasta Night gets a Calabrese twist with capocollo!
Spaghetti all'Amatriciana
This traditional Roman dish gets a Calabrian twist with the addition of capocollo. Sauté onions and red pepper flakes in olive oil, then add chopped capocollo and simmer with tomatoes. Toss with cooked spaghetti and sprinkle with grated Pecorino Romano cheese.
Pasta Primavera
Toss some diced capocollo into your favorite spring vegetable pasta. Peas, asparagus, and those sun-dried tomatoes you love? Bellissimo! The sweetness of the spring veggies will dance with the savory capocollo, creating a taste sensation that will have you humming with every bite.
Pizza, Pizza!
Add a salty Calabria kiss to your homemade pizza.
Capocollo and Veggie Pizza
Spread your favorite pizza dough and top with a light layer of tomato sauce. Roast vegetables like zucchini, peppers, and onions then scatter them on the pizza. Top with crumbled capocollo and mozzarella cheese. Bake until the crust is golden brown and the cheese is bubbly.
Capocollo and Fig Pizza
Spread a base of tomato sauce on your pizza dough. Top it with thin capocollo slices, crumbled goat cheese, and fresh figs. Drizzle with honey and bake until the crust is golden brown.
Capocollo's Soulmates
Now that you have some inspiration for capocollo recipes, let's talk about pairing! Capocollo loves strong flavors that can stand up to its salty and savory profile.
Wines: Capocollo's rich flavor profile pairs well with bold red wines like Chianti or Barolo. But don't be afraid to experiment.
Cheeses: Pecorino Romano and Parmigiano-Reggiano are classic choices that stand up to the capocollo's richness. A strong Gorgonzola or a creamy Taleggio can also create exciting flavor combinations.
Fruits: The sweetness of figs, pears, or melons cuts through the capocollo's saltiness beautifully. Think of it like a peck on the cheek—sweet and unexpected.
Ready to Learn More? Come Home to Calabria!
There you have it—a glimpse of the delight capocollo recipes can provide. But this is just the beginning!
At La Cuoca Calabrese, we don't just cook; we create experiences.
Join us in sunny Calabria and learn the secrets of traditional cooking from Calabrese nonne. Experience our culture firsthand, explore the rolling vineyards, and discover a gastronomic adventure you won't soon forget.
Nonnina can't wait to meet you!
Photo by Calabira pork
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