What is shreeded 'cotto'? Well what is 'cotto'??!
Answers: Someone pls answer... thanks :)
cotto, a cooked variety of salami
I think it's like a sausage they put it on pizza's and things.
COTTO SALAMI PROVOLONE PANINI
4 slices of Ecce Pani bread (roasted garlic flavor)
olive oil to brush on bread
Classico pesto
2 slices Provolone cheese
2 slices of cotto salami (with peppercorns)
baby beef steak tomato sliced
spinach leaves
Preheat Panini Grill.
Assemble Sandwich, brush each slice of bread with olive oil, spread a teaspoon of pesto on each slice of bread.
Assemble sandwich salami first, cheese, slice of tomato and spinach.
Place on Panini grill.
Cooks in about 4-7 minutes.
OR
COTTO SALAMI (Italian)
This is a cooked, mildly flavored Italian salami with a characteristic flavor. It is made of coarsely chopped pork, chopped beef and pork trimmings, flavored with garlic and stuffed into large diameter casings.
Ingredients
? 4 lbs. lean beef trimmings
? 3 lbs. extra lean pork
? 3 lbs. regular pork trimmings
? (9 Tbs.) 4.8 oz. salt
? (1 1/4 cups) 4.8 oz. non-fat dry milk
? (5 Tbs.) 2.0 oz. sugar
? (1 1/4 tsp.) 0.1 oz. nutmeg
? (1 3/4 tsp.) 0.1 oz. ground cardamon
? (3 Tbs.) 0.6 oz. cracked black pepper
? (1 tsp.) 0.1 oz. garlic powder or 0.2 oz. fresh garlic (to taste)
? (1 1/4 tsp.) 0.2 oz. sodium or potassium nitrate
? (1/8 tsp.) 0.025 oz. sodium nitrite (optional)
(Please read about Nitrates and Nitrites)
Directions
Grind the lean beef through a 3/8-inch plate and then through a 1/4-inch plate. Grind extra lean pork and regular pork trimmings through a 1/2-inch plate and then through a 3/16-inch plate. Place all meat in the mixer, add cure and seasoning and mix well. Stuff into No. 6 fibrous casings and hang overnight in 38oF cooler.
Remove in the morning and allow to stand at room temperature for two to three hours. Place in a 110oF smokehouse and smoke until the desired color is obtained. The product may be finished in either of two ways:
Smoked cooked salami – raise temperature gradually until desired color is obtained and an internal temperature of 150oF is reached. Shower product with cold water until internal temperature of 120o to 130oF is reached. Allow to dry at room temperature before placing in cooler.
Water-cooked product – when desired color is obtained in the smokehouse, place in a vat type water cooker and process until an internal temperature of 150oF is achieved.
The smoked cooked product is a higher quality product with better color and shelf-life due to the drier nature of the product.
NOTE: The sodium nitrite may be substituted for the sodium nitrate for more rapid cure color development and elimination of the overnight time.
CAUTION: Use only the prescribed amounts of sodium nitrite or nitrate as these are toxic at high levels.