Capicola Pork Rolls With Apricots And Walnuts Recipes

HOMEMADE ITALIAN CAPICOLA

Steps:

• To make the cure, place the sea salt, sugar, red pepper flakes and pink curing salt in a coffee/spice grinder or use a mortar and pestle to grind them. (It is essential that the pink salt is evenly distributed in the rub.)Place the pork in a large bowl or on a work surface and massage the rub into the pork, making sure to get every nook and cranny.Wrap the pork tightly in plastic wrap and refrigerate it for 5 days. After 5 days flip it over so the bottom side is up and refrigerate it for another 5 days.
• After 10 days unwrap the meat. It will be firmer to the touch. Thoroughly rinse it under cold water to remove all the spices and set it aside while you prepare the final rub.To make the rub, place the fennel seeds, coriander seeds, anise seeds, red pepper flakes and black peppercorns in a coffee/spice grinder or use a mortal and pestle to grind the spices until you get a coarse rub. Lightly blot the coppa with a paper towel.Spread the rub out onto a plate or work surface and roll the coppa in it, coating all sides. Use up all the spice rub to coat the meat.
• Next you'll need a #24 netting roll. Cut a piece of netting off the roll that is a few inches longer than your coppa.Stretch the netting and feed the coppa through it (unless you have a ham-stuffing funnel, it's easiest to do this with two people).
• Preheat the oven to 250 degrees F. Fill a pan up with water and place it on the middle rack of the oven. This will create humidity as the coppa cooks to keep the coppa moist. Place the coppa on a roasting pan fitted with a wire rack and place the pan on the top rack of the oven. Cook the coppa for 1 hour, then turn the coppa over so the bottom side is up and bake it for another hour or until the internal temperature reaches 145-150 degrees F. Don't overcook or the meat will be dry.
• Be patient, it's not quite ready yet! Remove the coppa, place it on a plate and refrigerate uncovered for 4 hours.
• At that point your homemade Italian capicola is ready to eat! Slice it thinly and enjoy it on your sandwiches, pizzas or eaten on its own! (For professional looking deli meat slices, use an electric meat slicer.) To store, keep it wrapped tightly in plastic wrap in the refrigerator where it will keep for up to 2 weeks.The sliced capicola can also be frozen for up to a couple of months.

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

APRICOT-PISTACHIO ROLLED PORK

Steps:

• To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
• Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
• Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.