"ViLco" > wrote in message
...
> Melba's Jammin' wrote:
>
>> I buy very thinly sliced capicola from an Italian deli and use it in
>> sandwiches. FWIW. I can't imagine heating or cooking it < not the
>> stuff I buy, anyway.
>
> In Italy both coppa and capocollo (or capicollo) are almost always served
> room temp, and not cooked. Then some fantasy-poor chef wraps them around
> the first thing he reaches for, like shrimp, and the result is a shrimp
> totally overpowered by the strong taste of coppa, not minding coppa is
> even saltier than prosciutto: or you just warm it up a very little, or it
> quckly gets too salty.
> They're both made for bread, as in a sandwich or in a dish of cold-cuts
> served with bread.
> Coppa can vary from very tough to quite soft, usually harder than a
> standard Parma ham.
>
> I cook it only when it's near the end, about one inch thick: then I grate
> it as fine as I can, and use it as the salty and savoury part of a meat
> sauce.
> --
> Vilco
> And the Family Stone

Points well taken, Vilco.....After trying it, I also may find it too
salty..... I wouldn't wrap anything around prawns when I cooked them, as it
would over power the delicate flavour of the prawns...
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"