Charcuterie Recipes — Coppa
Posted by David Richards on
Vegetable Side Dish (perfect for Xmas)
Posted by Capreolus Fine Foods on
This recipe by Theo Randall, combines the combination of salty, fatty, Coppa with the sweet prawns and lots of parsley, creating a beautiful flavour.
Posted by Luke Burgess, Australian chef on
This versatile, interesting salad could be served as a delicious starter, or even as breakfast. Caramelising cauliflower is a great way to amplify the flavour. Great English Charcuterie recipes from Capreolus