Coppa
Coppa is a fat (and fatty) roll of dry-cured and salted pork from the neck or shoulder of the pig. It's seasoned with herbs, garlic and wine, and sometimes ground hot peppers to render it spicy, and stuffed into an intestine casing and hung to cure for around six months. It's generally served as an antipasto with other cured meats and salamis or stuffed into sandwiches.
See Pancetta and Guanciale in Ingredients for other Italian salumi.
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Brian McBride - Chef of The Blue Duck Tavern - 19 May 2008
Changes at The Blue Duck Tavern. Michael Santoro is joining Executive Chef Brian McBride (pictured) as Chef de Cuisine. He used to be at Manhattan's Boqueria. He's worked in top experimental kitchens, like Heston Blumenthal's Fat Duck in Bray, England, and at Basque restaurant Mugaritz near San Sebastian. For the BDT's summer menu he's created crispy frog legs and sweetbreads with rhubarb and glazed white asparagus; rack of lamb and confit of breast with chickpea puree and rosemary jus; braised rabbit and homemade pasta with prunes and black olives; smoked and pastrami spiced duck breast with confit of leg as well as homemade gnocchi with marinated porcini and poached egg. read more...
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.
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