Name: Sliced Coppa with Celery, Green Olive, and Lemon
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 cup (about 20 olives/180 g) whole Castelvetrano or Cerignola green olives, pitted; Plenty of freshly ground black pepper; 20 slices very thinly sliced coppa; 1 cup (20 g) celery leaves, or all the celery leaves from a bunch, chopped, with a few whole leaves set aside, to garnish; 1 shallot, thinly sliced; 2 cups (200 g) thinly sliced celery stalks from the heart, about 6 stalks; 1 tablespoon lemon juice; ½ teaspoon crunchy sea salt; ½ cup (120 ml) really good olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

When you are swooning at the selection of salumi at a Roman salumeria like La Tradizione, it can be hard to know where to begin. A key distinguishing trait among types of salumi is the manner of processing. With salami, the meat is chopped or ground and put in a casing before fermentation. It’s quite different from a whole-muscle product like prosciutto, where the meat is cured without being minced. Another whole-muscle favorite of mine is coppa, or cappocollo, made from the p