What's the best way to use Coppa?

[Jackie Tran]

I've seen Coppa mentioned here and there and saw some at the store yesterday.  I picked up a package for tonight's bake and was wondering if you guys could share some ideas on how to use it.

I've seen it used "Hot" and I'm assuming that means baked.   Is anyone using it cold or after the bake?  I was thinking of doing 2 pies.  Pairing one with blue gorgonzola, dried cranberries, & arugula.  If I do this should I do it hot or cold?  A 2nd option might be white sauce, coppa, and mushrooms.

Any suggestions?

Thx,
Chau

[Ronzo]

Coppa comes hot or regular. Hot Coppa is spicy, not the temperature it's served.

It's delicious anyway you use it. I love it by the slice on a toasted piece of ciabatta with some shaved sharp provolone.

It works well on pizza, in my opinion. I've used it quite a few times. I think either of your pies would work well. As for whether to bake it or not, it depends on how much flavor you want it to impart to the pie. If you bake it, it will meld into the framework of the pie. If you add it after the bake, it'll stand on its own more.

My thoughts are to do both... one bake. One after the bake.

[Jackie Tran]

Thank you very much Ron.  The packaging doesn't say HOT on it but it does mention that it is rolled in black pepper, so I wonder if I did buy the Hot Coppa?    I did pick a package that had alot of marbling in it. 

I will leave it as is for the arugula pie and bake it on the shroom pie. 

Thanks again Ron.

Chau

[vitoduke]

I usually have it sliced fresh and a little thicker than "normal".  The Italian Deli we buy it at cuts it very thin, and if it's not covered with cheese, it gets to crispy for us. We usually put capers, olives and brush some pesto on top of the tomato sauce. The taste is fantastic.---Mel

[Ronzo]

It's essentially Capicola, AKA: Gobigool (in slang NY Italian dialect).

*Most* of the time it's hot, but when it's hot, they usually allow the spice to stand on its own, instead of adding black pepper to the roll of ham. However, not knowing what brand you have, it could be hot, and dusted with black pepper. In which case, I'd love to try some. You still have my address?

[dmcavanagh]

Ronzo, I'm impressed. Not many people know what the hell you're talkin about when you say gobigooi !

[Ronzo]

Ronzo, I'm impressed. Not many people know what the hell you're talkin about when you say gobigooi !

Ay-yo. Fuggheddabowdit. I love da gobigool wit da mootzarell an' sum riggoht! (I grew up in Orange County, NY)