This recipe by Theo Randall, combines the combination of salty, fatty, Coppa with the sweet prawns and lots of parsley, creating a beautiful flavour. Our Dorset Coppa won Gold with 3 Stars at the Great Taste Awards 2019.
Gold with 3 Stars' - Great Taste Awards 2019
Dorset Coppa and Prawn Spaghetti
Capreolus Fine Foods
8 slices of Coppa cut into strips 1cm wide
2 tablespoons of olive oil
250g peeled raw prawns, de-veined and cut lengthwise in half
1 fresh green chilli, deseeded, and chopped
3 tablespoons of chopped flat-leaf parsley
Sea salt and freshly ground pepper
In a large frying pan add the Coppa and cook gently for two to three minutes. Remove from the pan and leave to drain on kitchen paper
Turn up the heat and add the prawns, chilli, and garlic, and cook for a further 2 minutes until the prawns turn pink. Check the seasoning, but be aware that the Coppa can be quite salty when cooked
Cook the spaghetti in a large pan of boiling salted water until al dente, then drain, reserving a little of the cooking water
Add the pasta to the frying pan with the other ingredients and add 3 tablespoons of the cooking water. Toss together with the parsley and some black pepper until you get an emulsified creamy consistency
Finish by adding the fried Coppa on top.