Coppiette

ORIGINAL

Recipe Source: Maestro Martino, "Libro de arte coquinaria". 1, 19

Per fare coppiette al modo romano. Taglia la carne in pezzi grossi como uno ovo, ma non la fornire ditagliare, perché li ditti pezzi deveno restare attaccati l'uno coll'altro; et togli un pocho de sale et de pitartema, cioè il seme di coriandri, o vero finocchio pesto, et inbrattane bene li ditti pezzi, et dapo'poneli un pocho in sopprescia et coceli in lo speto arrosto mettendo in esso speto tra l'uno pezzo et l'altro una fettolina di lardo sottile per tenere le diete copiette più morbide.

TRANSLATION

Translation Source:

How to Prepare Roman-Style Coppiette*

Cut the meat into pieces the size of an egg, but do not detach completely, because the pieces of meat have to remain attached to one another, and take some pitartima seeds, also called coriander seeds, or some ground fennel seeds, and dredge the pieces of meat in this mixture, put it in a press for a little while, and roast on a spit, inserting a thinly sliced piece of lard between each piece to make sure that the coppiette remain tender.

Note: *The name "coppiette" literally means "little couples", as prepared by Martino; the result is paired pieces of meat cooked on a spit separated by a piece of lard.

REDACTION (8 Servings)

Redaction Source: Maestra Suzanne de la Ferté (Suzanne Booth)

2 lbs beef (.25# per person), cut into 8 equal pieces.

2 tsp ground fennel seed

4 slices fatty bacon, each slice cut in half.

8 bamboo skewers, soaked in water.

8 ea chard leaves or 1 bunch parsley (garnish)

Method

• 1. The night before preparation, place bamboo skewers in water to soak.

  2. For each of the 8 pieces of beef, cut into pairs of egg-sized chunks of meat (coppiette). Be sure that the pairs of meat chunks remain attached to each other. (Each slice of beef should yield 6 pairs of meat chunks.)

  3. Dredge the chunks of meat in the ground fennel seeds.

  4. Place meat between 2 pieces of waxed paper and then place a heavy weight on top of the protected meat for at least ½ an hour.

  5. Cut each of the slices of bacon into 6 pieces to place between the chunks of meat when skewered.

  6. Thread the flattened pairs of meat chunks on the bamboo skewers (or 1 pair per toothpick for bite-sized portions), a piece of bacon between each coppiette.

  7. Broil 15 minutes until rare or of desired doneness. Be sure to turn at least once during the cooking process.

1. Place kebobs on garnish.