Recipe of Super Quick Homemade Coppa arrosto

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coppa arrosto. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Coppa arrosto is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Coppa arrosto is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have coppa arrosto using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Coppa arrosto:

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