Baguette with capicollo or coppa
This recipe is very simple and only requires a few minutes to make. Therefore it is the ideal dish for a quick snack or, if cut in small bites, for an aperitif.
The baguette is a typical French bread but it is popular in Italy too where it is also called baghetta. It has an oblong shape and a particularly crunchy and golden crust.
One baguette Fornopronto
Capocollo from Martina Franca
Take one baguette Fornopronto, cut it in half diagonally and play it on an oven tray. Heat it for 20 minutes at 130 degrees Celsius until the crust becomes golden.
Once ready, slice it open and fill with the Capocollo. The heat of the bread will enhance the aroma of the meat. Cut the baguettes in smaller pieces by following the original diagonal and serve it in an oblong flat dish.
Historical notes on the baguette
The baguette came about when bakers started using steam ovens, which were responsible for its characteristic golden and crunchy crust.
Its peculiar shape is the result of a law promulgated in France in the 1920s according to which bakers could not start working before 4am. That did not leave them enough time to prepare the mix and bake the traditional round buns, so they started to produce something that needed a shorter preparation and baking time: the baguette!
The capocollo, also called capicollo or coppa, is a type of Italian cold meat, prepared with the upper part of the pork's neck and part of its back. For this recipe we have chosen the capocollo from Martina Franca. However, if you want to try a different one, there are lots of places that produce capocollo in Italy. Popular ones are those that come from Parma and from Calabria.