Capicola French Pistachio Pate with Brandy: A

Pistachio Pate with Brandy: A rustic

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Capicola French Pistachio Pate with Brandy: ACapicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow roasted to produce a tender shoulder ham. Yes, but what to do with it? Well, if you find yourself with some extra capicola at lunchtime, a simple plate with baguette, a bit of cheese, grainy mustard and a glass of something cold is our