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The recipe for “Culatello Parcels” does not require many culinary skills and is of medium difficulty. The main typical product of the dish is “Il Culatello di Zibello DOP”. Let’s see what to do and how to prepare the recipe for Culatello Parcels.
Servings: 6 persone
Ingredients
- 150 gr. Culatello di Zibello DOP - 12 slices (about 150 grams)
- 200 gr. Carrots
- 130 gr. Mayonnaise
- 100 gr. Green olives pitted
- 50 gr. Celery
- 1 nr Eggs
- q.b. Capers salted
- pinch Salt
Instructions
- Peel the carrots, cut into small dices and boil them.
- Hard-boil the egg by cooking it exactly 10 minutes from the start of boiling, then cool it under cold water and peel.
- Trim the celery stalk, then cut into tiny dices.
- Chop the olives roughly along with a tablespoon of rinsed capers.
- Drain the carrots, cool them and place in a bowl.
- Mix with the olives and capers, the diced celery, and mayonnaise. Add the boiled egg passed through a sieve, mix well and season with a pinch of salt.
- Line the inside of a small spoon with a slice of culatello; fill it with a spoonful of mixture and close with the slice, folding it inward.
- Turn the spoon over onto a suitable plate, forming the bundle with the seam facing down.
- Repeat with the remaining 11 slices of culatello, distributing all the remaining mixture among them.
- Decorate the bundles as desired and serve.
Notes
Zibello DOP Culatta
Culatello originates from areas characterized by cold, long, foggy winters and hot, sunlit summers around the Po River in the towns of Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa, and Colorno. The right balance of dry and humid periods allows slow aging of the cured meats, developing the unmistakable aromas and flavors that have made Zibello DOP Culatello famous worldwide. Zibello Culatello is a heritage, a treasure of the unique land along the large Po River enveloped in fog, a climatic factor crucial for the maturation and aging of the King of Cured Meats, crafted by generations, embodying the history of the land, traditions, and weather characteristics. From the cellars of Bassa Parmense to the national tables, the journey of Culatello has historically been quite lengthy.For many centuries, the name and prestige of Culatello remained confined to its original areas; a heritage for the local people who alone knew how to appreciate its taste and preserve its secrets.
Later, the King of cured meats gained visibility and admirers beyond the Parma region, increasing demand and risking the uniqueness of its production, traditionally in the hands of a few genuine experts.
To safeguard quality and authenticity, the Culatello di Zibello Consortium was created.
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