Little capocollo and sage “bombs”
Ingredients for 4 people
12 thin slices of capocollo (pork neck salami)
150 g of Caciocavallo cheese
1 small bunch of sage
Extra virgin olive oil
For the caramelized onions:
2 (red) Tropea onions
½ a glass of water
4 tablespoons of brown sugar
1 tablespoon of D.O.P. Balsamic Vinegar
Slice the onions thinly. Pour a drizzle of olive oil into a pan, add the onions and brown sugar and stir; leave to cook on a fairly low heat for 5 minutes. Then add a pinch of salt and the balsamic vinegar and pour on the water. Stir again and continue cooking on a low heat for another 20 minutes or so, until the onions have taken on a semi-transparent appearance and a nice caramelized hue. Cut the Caciocavallo into small cubes. Chop the sage coarsely.
Divide the slices of capocollo in half, then add salt and pepper. Make up the “little bombs” by wrapping each slice around a cube of cheese and a little sage. Roll up the meat slices so as to give them a ball-like shape.
Heat just a little olive oil in a frying pan and cook the “little bombs” for about 10 minutes, turning them over from time to time so that they a golden brown on all sides.
Serve the capocollo and sage “bombs” accompanied with the caramelized onions.