Baguette with capicollo or coppa

This recipe is very simple and only requires a few minutes to make. Therefore it is the ideal dish for a quick snack or, if cut in small bites, for an aperitif.

The baguette is a typical French bread but it is popular in Italy too where it is also called baghetta. It has an oblong shape and a particularly crunchy and golden crust.

Ingredients

One baguette Fornopronto

Capocollo from Martina Franca

Recipe

Take one baguette Fornopronto, cut it in half diagonally and play it on an oven tray. Heat it for 20 minutes at 130 degrees Celsius until the crust becomes golden.

Once ready, slice it open and fill with the Capocollo. The heat of the bread will enhance the aroma of the meat. Cut the baguettes in smaller pieces by following the original diagonal and serve it in an oblong flat dish.

Historical notes on the baguette

The baguette came about when bakers started using steam ovens, which were responsible for its characteristic golden and crunchy crust.

Its peculiar shape is the result of a law promulgated in France in the 1920s according to which bakers could not start working before 4am. That did not leave them enough time to prepare the mix and bake the traditional round buns, so they started to produce something that needed a shorter preparation and baking time: the baguette!

The capocollo, also called capicollo or coppa, is a type of Italian cold meat, prepared with the upper part of the pork's neck and part of its back. For this recipe we have chosen the capocollo from Martina Franca. However, if you want to try a different one, there are lots of places that produce capocollo in Italy. Popular ones are those that come from Parma and from Calabria.

Mediterranean appetizer with seasoned bread

This article has not yet been translated. We will in a few days.

Bruschetta - Part 2

Our land, Puglia, is renowned for its traditional baked foods such as wheat bread, biscuits, frise and taralli.

And Puglia, like the rest of Italy, has been enjoying bruschetta for centuries. Bruschetta is a simple dish, quick to prepare and typical of our land's rustic tradition. Our fathers used to toast slices of homemade bread, over the embers of their fires; simply pouring on some olive oil, locally produced by cold-pressing olives on stone mills.

In our first recipe we have added tomatoes and oregano to the extra-virgin olive oil.

In this second recipe we will add another popular food from the rustic tradition: artichokes in oil.

So how do we prepare Bruschetta?

Take a slice of bread and toast it on both sides under a hot grill for about 5 minutes.

Then add:

extra-virgin olive oil

salt

oregano

finely chopped tomatoes

artichokes in oil

fresh rocket

Rocket is not essential. However, it makes the dish look and taste more lively and peppery. If you wish, you could also arrange it on the side of the dish, next to the bruschetta rather than on top.

See you later for next recipe. And you can also send us your own recipe to press@fornopronto.it