O Salami Cotto, or cooked salami, is a dish of Italian culinary tradition, typical of the regions of Piedmont, Lazio and the cities of Piacenza and Savona. It is a sausage made with pork, seasoned like classic salami. It is usually prepared for Sunday lunch or during the Christmas and Easter holidays.
O cotto salami It is a salami with a traditional recipe, but instead of going through the drying and maturing process, it is cooked in water. Cooked salami is also an excellent alternative to the classic cotechino, as it is simple to prepare and is leaner.
O cotto salami It can be consumed as an appetizer, filling for sandwiches or in the preparation of various traditional dishes, such as mangy omelet, Russian salad or traditionally accompanied with polenta and mashed potatoes. The habit of serving it with sauerkraut or bread crust is more recent.
Salami cotto ingredients
- 1 kg of pork shank;
- 50 ml of dry red wine;
- 18 g of salt;
- 10 g of sugar;
- 4 g of garlic powder;
- 3 g of type 1 curing salt (6.25% of nitrite and 93.75% of salt);
- 3 g of antioxidant (with sodium erythorbate);
- 1 g of nutmeg.
How to make the pepper crust?
Glue ingredients
- 200ml of water;
- 2 tablespoons of cornstarch;
- 4 teaspoons of colorless, flavorless gelatin;
- cracked black pepper, sesame and paprika.
Application of pepper crust
- Cook the ingredients until they start to come together;
- Remove the casing from the cooked and cooled salami;
- Brush the “glue” over the salami;
- Cover with the cracked pepper.
Preparation
- Clean the meat, removing hard tissue and skin, keeping the fat;
- Chop the meat into cubes;
- Add the condiments, except the wine;
- Leave the meat in the refrigerator for 12 to 24 hours;
- Grind into a medium disc or cut very finely with a knife;
- Embed in collagen casing, natural or plastic caliber 40 to 45mm;
- Cover with PVC film to waterproof the product;
- Cook for 1 hour at 50ºC, increase to 65ºC and cook for another 30 minutes, increase to 71ºC and cook for another 30 minutes. For this precise control I used the Inkbird sous vide thermocirculator ISV-100W;
- Remove from cooking and cool in ice water;
- Leave in the refrigerator for 12 to 24 hours;
- Remove the casing and dry the piece well;
- Apply edible glue and add cracked black pepper;
- Cool for at least 2 hours for the glue to harden;
- Store under vacuum or with several turns of PVC film in the refrigerator for 15 days or freeze for up to 3 months;
- Serve as an aperitif, snack or in the preparation of other dishes such as pasta and scrambled eggs.
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Português do Brasil
Thank you very much for the recipe and process, I made mine and they were excellent, the only observation is that I thought the glue was a little soft and I left it directly in the fridge for 8 hours... now it went into the vacuum...
I made the Crusts from Gegerlim, another from Fine Herbs, and another from a Mix of Herbs with garlic…. they were very good!
Hi John. I'm glad you did. Thanks for your feedback. The crust is a separate challenge, maybe a little more gelatin and it would be a little more rigid, but the crust really isn't easy.
I only used unflavored gelatin in the quantity specified by the manufacturer (Otker).
It is important NOT TO BOIL the gelatin and water mixture: I initially made this mistake and the final consistency was not right.
By following the procedures proposed by the manufacturer, everything is perfect and the cornstarch can be discarded.
It is interesting to note that, unlike flavored gelatins, this one does not return to a liquid state when removed from the refrigerator.
Brush the salami/cup/etc. with the gelatin, place in the freezer for a few minutes, remove, spray (or roll over) the seasoning you want and return to the refrigerator. In about 3 hours everything will be firmly “stuck” to the salami/cup/etc. and will not loosen to the touch even at room temperature.
A hug.
Thank you very much for the tips, we are always improving our techniques, this exchange of experiences is essential.
I really liked what you reported.
I will follow your opinion.
Please answer ;
After all this procedure can it be vacuum packed?
Yes, you can vacuum pack it and store it in the refrigerator.
Good afternoon everybody. I made the recipe for the first time. It is more acceptable when cooked with sesame. With the paprika it is a bit strong and the flavor is not so good. You have to clean off the paprika to be able to enjoy it.
Hi Rogerio. Thanks for the report. The one with paprika was what I liked the most, maybe my paprika is milder. Next time I will make the sesame with it crushed.
May I suggest?
Replace the sesame seeds with sesame oil (toasted).
Add a few drops to the gelatin and shake well to form droplets. Apply the mixture to the canopy/salami/etc. still warm. Ready! The flavor is much more striking.
Hug.
Hi, suggestions are always welcome, thank you!