{"id":202671,"title":"Geleneksel \u0130talyan Coppa","modified":"2026-11-04T14:45:16+01:00","plain":"Ev yap\u0131m\u0131 coppa: tuzlan\u0131p dam\u0131t\u0131lm\u0131\u015f meyve i\u00e7kisiyle ovulan, karabiberle kaplanan ve birka\u00e7 ay kurutulan domuz boyun eti\n\n\n\nBir servis tahtas\u0131nda birka\u00e7 ince dilim coppa, elinizde bir kadeh, i\u015fte aperitif keyfi ba\u015flad\u0131. Domuz boyun etinden yap\u0131lan bu geleneksel \u015fark\u00fcteri \u00fcr\u00fcn\u00fc, a\u011f\u0131zda da\u011f\u0131lan dokusu ve yo\u011fun lezzetiyle \u00f6ne \u00e7\u0131kar. Kendiniz haz\u0131rlad\u0131\u011f\u0131n\u0131zda malzemelerinizi se\u00e7ebilir, \u00e7e\u015fnisini damak zevkinize g\u00f6re ayarlayabilir ve k\u00f6kl\u00fc bir gelene\u011fi ya\u015fatabilirsiniz. Sab\u0131r ister ama ilk dilim t\u00fcm bu bekleyi\u015fe de\u011fer: lezzet keyfi garanti!\n\n\n\nCoppa Nedir?\n\n\n\n\u00d6zenle tuzlanan, baharat ve alkoll\u00fc i\u00e7kiyle \u00e7e\u015fnilendirilen, ard\u0131ndan uzun s\u00fcre kurutulan bir par\u00e7a domuz boyun etidir. Kuru sosis ile kar\u0131\u015ft\u0131rmay\u0131n: baz\u0131lar\u0131 ba\u011f\u0131rsak k\u0131l\u0131f\u0131na doldursa da coppa asl\u0131nda bir kurutulmu\u015f ettir.\n\n\n\nFransa mutfa\u011f\u0131ndan, daha k\u0131sa s\u00fcrede haz\u0131rlanan bir kurutulmu\u015f et i\u00e7in buzdolab\u0131nda kurutulmu\u015f \u00f6rdek g\u00f6\u011fs\u00fc\n\n\n\nEmilia-Romagna’dan Korsika’ya\n\n\n\nCoppa, \u0130talya k\u00f6kenlidir; daha kesin s\u00f6ylemek gerekirse Emilia-Romagna, Lombardiya ve Piyemonte b\u00f6lgelerinden gelir. Daha sonra s\u0131n\u0131rlar\u0131 a\u015farak Korsika’ya ve Fransa’n\u0131n g\u00fcneyindeki baz\u0131 b\u00f6lgelere yerle\u015fmi\u015ftir.\n\n\n\nAd\u0131n\u0131, domuzun kullan\u0131lan b\u00f6l\u00fcm\u00fcne at\u0131fta bulunan ve ense anlam\u0131na gelen \u0130talyanca \u201ccoppa\u201d s\u00f6zc\u00fc\u011f\u00fcnden al\u0131r. Eskiden so\u011fu\u011fun eti korumaya yard\u0131mc\u0131 oldu\u011fu k\u0131\u015f aylar\u0131nda haz\u0131rlan\u0131rd\u0131.\n\n\n\nAkdeniz mutfa\u011f\u0131n\u0131n kurutulmu\u015f etlerini seviyorsan\u0131z \u0130spanyol lomo tarifini de ke\u015ffedin\n\n\n\nTuzlama ve kurutma, eti daha sonra t\u00fcketmek \u00fczere saklaman\u0131n do\u011fal yollar\u0131 olarak geli\u015ftirilmi\u015ftir. Coppa, zamanla \u0130talyan ve Korsika mutfaklar\u0131n\u0131n klasiklerinden biri h\u00e2line gelmi\u015ftir.\n\n\n\nCoppa \u0130\u00e7in Temel Malzemeler\n\n\n\nBasit tarif i\u00e7in fazla malzeme gerekmez: g\u00fczel bir par\u00e7a domuz boyun eti, \u00fczerini tamamen kaplayacak kadar iri tuz, ovarak yedirmek i\u00e7in biraz dam\u0131t\u0131lm\u0131\u015f meyve i\u00e7kisi ve d\u0131\u015f\u0131n\u0131 kaplamak i\u00e7in karabiber veya Espelette biberi. Gerisi kurutma s\u00fcresine kal\u0131r.\n\n\n\n\u0130yi Bir Coppa \u0130\u00e7in Teknik Bilgiler\n\n\n\nTarif, tuzlama s\u00fcresini kabaca tahmin etmek i\u00e7in basit ve i\u015fe yarayan bir y\u00f6ntem sunar. Daha kesin bir hesap i\u00e7in, \u00f6zellikle baharat eklemeye olanak tan\u0131yan vakumda tuzlama y\u00f6nteminde (miktarlar a\u015fa\u011f\u0131da), tuzlama s\u00fcresini \u015f\u00f6yle hesaplay\u0131n: etin \u00e7ap\u0131n\u0131 santimetre cinsinden \u00f6l\u00e7\u00fcn, yar\u0131\u00e7ap\u0131n\u0131 bulmak i\u00e7in ikiye b\u00f6l\u00fcn, ard\u0131ndan 1 ekleyin. \u00c7ap\u0131 8 cm olan bir et i\u00e7in: 8 \u00f7 2 = 4, ard\u0131ndan 4 + 1 = 5, yani buzdolab\u0131nda 5 g\u00fcn.\n\n\n\nDaha yo\u011fun lezzet veren vakum y\u00f6ntemi i\u00e7in etin a\u011f\u0131rl\u0131\u011f\u0131n\u0131n %4,5’i kadar tuz i\u00e7eren bir kar\u0131\u015f\u0131m haz\u0131rlay\u0131n. Her kilo et i\u00e7in:\n\n\n\n\n45 g tuz (ince veya iri)\n\n\n\n22,5 g esmer \u015feker (yani tuz a\u011f\u0131rl\u0131\u011f\u0131n\u0131n %50’si, %10’a kadar azalt\u0131labilir)\n\n\n\n1 g \u00f6\u011f\u00fct\u00fclm\u00fc\u015f karabiber\n\n\n\n1 g \u00f6\u011f\u00fct\u00fclm\u00fc\u015f ard\u0131\u00e7 meyvesi\n\n\n\n0,5 g d\u00f6rt baharat kar\u0131\u015f\u0131m\u0131 (haz\u0131r olarak sat\u0131l\u0131r)\n\n\n\n0,3 g k\u0131y\u0131lm\u0131\u015f defne yapra\u011f\u0131\n\n\n\n\nEti kar\u0131\u015f\u0131mla k\u0131saca ovun ve tamam\u0131n\u0131 vakumlay\u0131n. Form\u00fclle hesaplad\u0131\u011f\u0131n\u0131z s\u00fcre boyunca buzdolab\u0131nda bekletin; baharatlar\u0131n iyice i\u015flemesi i\u00e7in po\u015feti ara s\u0131ra ovarak \u00e7evirin.\n\n\n\nBasit tarifteki iri tuza da baharat ekleyebilirsiniz, ancak baharatlar ete vakum y\u00f6ntemindeki kadar derinlemesine i\u015flemez.\n\n\n\nBu tarif, nitritli tuz kullan\u0131lmayan geleneksel y\u00f6ntemi izler: etin korunmas\u0131n\u0131 sa\u011flayan, belirtilen tuz miktarlar\u0131, s\u0131cakl\u0131klar ve s\u00fcrelerdir; kusursuz hijyen ko\u015fullar\u0131nda bunlara harfiyen uyulmal\u0131d\u0131r. Ek bir g\u00fcvenlik pay\u0131 isteyenler, tuzun bir k\u0131sm\u0131n\u0131 \u00fcreticinin talimatlar\u0131na g\u00f6re dozajlanan %0,6 nitrit i\u00e7eren tuzla de\u011fi\u015ftirebilir.\n\n\n\nCharcuterie Di Lorenzo katk\u0131lar\u0131yla haz\u0131rlanan bir tarif\n\n\n\n\n\n\tGer\u00e7ek \u0130talyan Coppa\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 iri par\u00e7a domuz boyun eti\u0130ri taneli Gu\u00e9rande tuzu (etin tamam\u0131n\u0131 kaplayacak kadar)Biraz meyve distilat\u0131 (veya \u00f6zellikle sevdi\u011finiz renksiz bir dam\u0131t\u0131lm\u0131\u015f i\u00e7ki)Karabiber veya Espelette biberi\t\n\t\n\t\tDomuz boyun etini, her kilosu i\u00e7in 24 saat hesaplayarak tuzda bekletin.Suyun akabilmesi i\u00e7in e\u011fik yerle\u015ftirdi\u011finiz bir kapta etin tamam\u0131n\u0131n iri taneli tuzla kapl\u0131 oldu\u011fundan emin olun.Tuzlama s\u00fcresi dolduktan sonra fazla tuzu gidermek i\u00e7in eti akan suyun alt\u0131nda y\u0131kay\u0131n.Eti hafif\u00e7e kurulay\u0131n ve meyve distilat\u0131yla ovalay\u0131n.Eti iple ba\u011flay\u0131n, asabilmek i\u00e7in yeterince uzun bir halka b\u0131rak\u0131n.Eti karabibere veya Espelette biberine bulayarak her taraf\u0131n\u0131 kaplay\u0131n.Eti serin (8 ile 14\u00b0C aras\u0131nda) ve havadar bir yere as\u0131p 4 ila 6 ay bekletin.Et ba\u015flang\u0131\u00e7 a\u011f\u0131rl\u0131\u011f\u0131n\u0131n %30 ila 40'\u0131n\u0131 kaybetti\u011finde kurutma i\u015flemi tamamlanm\u0131\u015f olur\t\n\t\n\t\tTuzlama s\u00fcresi her et par\u00e7as\u0131n\u0131n kendi a\u011f\u0131rl\u0131\u011f\u0131na g\u00f6re belirlenir, birden fazla par\u00e7a haz\u0131rl\u0131yorsan\u0131z toplam a\u011f\u0131rl\u0131\u011fa g\u00f6re de\u011fil.\n\u0130ri taneli Gu\u00e9rande tuzu yerine k\u00fcrleme tuzu kullan\u0131yorsan\u0131z tuzlama s\u00fcresini biraz k\u0131salt\u0131n.\nBaz\u0131lar\u0131 coppay\u0131 3 ay kuruttuktan sonra t\u00fcketir, ancak daha uzun s\u00fcre bekletmek lezzetini art\u0131r\u0131r.\nKurutma s\u00fcresi hava dola\u015f\u0131m\u0131na ve s\u0131cakl\u0131\u011fa ba\u011fl\u0131d\u0131r; tercihinize g\u00f6re ayarlay\u0131n.\n\t\n\t\n\t\tCharcuterie, Viande s\u00e9ch\u00e9eItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/202671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=202671"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/202671\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/202169"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=202671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=202671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=202671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}