Couples

Coppiette

Strips of meat dried and smoked near the fireplace, to be enjoyed with dry white wine.

4 servings

Easy

Lazio

EasyLazio

Coppiette are a dry and flavorful preparation, designed to enhance the meat through a simple technique based on drying and smoking. On the table, they present a hard and compact consistency, very different from that of freshly cooked meat, while the chili pepper It introduces a spicy note that supports the full flavor of the meat. Tender donkey, horse, or veal meats can be chosen, keeping the cut into even strips for a uniform result. The heat from the fireplace doesn't cook the meat directly, but rather promotes a slow loss of moisture and the absorption of the aromas of the smoke. Coppiette are part of the gastronomic tradition of the Lazio and are enjoyed accompanied by a dry white wine.

Instructions

Voice reading

5 steps · natural Italian voice

Cut the meat

Cut the tender donkey, horse, or veal meat into even strips, about a finger thick and two fingers wide. Keep the strips uniform in size to promote even drying: the pieces should be compact and well-spread, without overlapping.

Season the strips

Season the strips with the chili pepper minced meat and salt, distributing them evenly over the entire surface. Gently massage the meat to adhere the seasoning; when finished, each piece should be lightly seasoned and without any obvious accumulations of chili pepper.

Place near the fire

Hang the strips near the fireplace, leaving them separated from each other to allow air and heat to circulate. Position them so they don't touch the flame directly: the surface should dry gradually, without burning or blackening.

Dry and smoke

Let the meat dry and smoke near the fire until the strips become firm and compact. Check the consistency afterward: they should be dry to the touch and firm to the touch, with a slightly smoked surface and no visible moist spots.

Serve the couples

Serve the hard coppiette, accompanied by a good dry white wine. Present them after drying and smoking, when the consistency is firm and the chili pepper complements the strong flavor of the meat.

Chef's Tips

The editorial staff recommends hanging the strips close enough to the fire to promote drying and smoking, without exposing them directly to the flame.