- Cooking at the table
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Free delivery from CHF 80.-
01. October 2015
Be sure to get a roast that is not longer than the pressure cooker is wide, and to cut the bamboo skewers to size before assemblage.
Turn roast fat-side down on a cutting board and make a cut every 1/2" (1.5 cm) running crosswise - for each slice only cut 3/4 of the way down the roast, leaving all of the slices connected.Add a slice of coppa at one end of the roast, and fill each cut with one apple and one coppa slice.
Insert two bamboo skewers near the center of the roast and press them through as each cut is filled - if the coppa and apples are slightly larger, that is fine but you can also pull and tug on the pork meat to lightly change the shape of each cut. When the last cut is filled add a coppa slice the outside of the roast.
Using kitchen string, wrap the roast horizontally using the skewers to fasten, if necessary.
In the pre-heated pressure cooker, add oil and sage leaves. When the leaves start to crackle add the roast and brown on all sides. Turn off the heat and pour in the wine and water.
Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15 minutes at high pressure.
When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
Transfer the roast to a serving platter and remove the skewers and string - pour cooking liquid and sage leaves over roast before serving.
To serve, just finish cutting the slice between the apple and coppa slice - each piece of meat will have an apple slice stuck on one side, and coppa slice on the other.