Salumificio Bellucci
Salumificio Bellucci

Our Recipes

Salumificio Bellucci
Salumificio Bellucci

Cotechino, lentil cream, crispy polenta, marsala reduction and raspberries 

Cotechino, lentil cream, crispy polenta, marsala reduction and raspberries 

INGREDIENTS

500g di cotechino Bellucci.

     For the lentil cream

250 g Norcia lentils

1 shallot 

1 celery stalk

1 carrot

Vegetable stock to taste

Salt. Pepper, extra virgin olive oil to taste

     For the polenta

200 g taragna polenta

Salt, pepper, butter, water to taste

For the reduction

200 ml marsala 

1 tablespoon brown sugar

     For the raspberries

250 g fresh raspberries

Salt, pepper, extra virgin olive oil to taste

PREPARATION

     Lentil cream
Create a brunoise of celery, shallots and carrot. Fry in some extra virgin olive oil in a saucepan, adding the lentils as soon as the vegetables start to brown. Season with salt and pepper to taste. In the meantime, heat up the vegetable stock. Cook for about 1 hour over a low heat. Blend and pass through a fine-mesh strainer to obtain a smooth, uniform cream.  

     Polenta
Bring a large pan of water to the boil. Salt and add your polenta of choice, stirring with a whisk. Cook over a low heat for about 40 minutes. Add water or stock if necessary. When nearly ready, add butter to taste. Leave to cool at room temperature in a serving tray so that it takes the form of the pan. Transfer to the fridge and chill until solid. Delicately slice into the desired shape. Bake for about 10 minutes in a conventional oven pre-heated to 220°C. 

     Marsala reduction
Reduce the marsala and the sugar in a small saucepan over a high heat until you obtain a glaze. 

     Cotechino
Cook the cotechino in its packaging in a bain-marie or in the oven, following the instructions provided. Serve piping hot. 

     Raspberries
Wash the raspberries and then blend with salt, oil and pepper. Pass through a sieve. The acidity of the fruit will complement the meat perfectly. 

     Plating
Arrange a portion of soft polenta on a plate. Place a slice of cotechino on top, add the lentil cream and finish with the glaze.

Zampone, salsa verde, pecorino cheese cream & hasselback potatoes 

INGREDIENTS

1 kg Bellucci Zampone

     For the salsa verde

3 Sciacca anchovy fillets

150 g parsley

1 teaspoon capers

Garlic to taste

150 ml extra virgin olive oil

50 ml white wine vinegar

     Pecorino cheese cream

25 g butter

25 g flour

250 ml milk

120g grated pecorino cheese

     For the potatoes

3-4 small potatoes

3 tablespoons sweet paprika

1 sprig rosemary, 2 sage leaves, 1 sprig thyme 

Salt, pepper, extra virgin olive oil to taste

PREPARATION

     For the sauce
Wash and dry the parsley then blend with the garlic, capers, anchovies, vinegar and oil. The ingredients must be nice and cold, as must the blender cup. Shock to ensure that the chlorophyll and organoleptic properties remain intact. 

     For the cream
Start by making a roux of butter and flour. As soon as it is hot, add the milk. When it begins to bubble, add the pecorino cheese. Create a smooth, uniform cream. Season with pepper. 

     For the potatoes
Wash and dry the potatoes and cut halfway-down into fan-like slices. Salt the potatoes generously. Make a dressing of chopped herbs, sweet paprika and plenty of oil. Brush over the potatoes and then bake them for about 40 minutes in a conventional oven pre-heated to 220°C. 

     Zampone
Cook the zampone in its packaging in a bain-marie or in the oven, following the instructions provided. Serve piping hot. 

     Plating
Create a warm bed of pecorino cheese cream. Place a slice of zampone on top, add the salsa verde and finish with the hasselback potatoes.

Salumificio Bellucci

Zampone, salsa verde, pecorino cheese cream & hasselback potatoes 

Salumificio Bellucci

Ham shank burgers with beer mayonnaise, red cabbage & onions cooked by osmosis

Ham shank burgers with beer mayonnaise, red cabbage & onions cooked by osmosis

INGREDIENTS

600 g Bellucci ham shank

Burger buns

     For the mayonnaise

1 chilled egg

1 teaspoon lemon juice, vinegar or mustard

1 teaspoon salt

130 ml sunflower oil + 20 ml beer

     For the cabbage

1 seasonal purple cabbage

Vinegar, salt and extra virgin olive oil to taste

     Red onion

1 red onion

50% sugar 

50% wine vinegar 

PREPARATION

     For the mayonnaise
Crack 1 chilled whole egg in a blender cup together with 1 teaspoon of salt and the acidic ingredient of your choice. Blend. Add the sunflower oil until it thickens. Finish with the beer and blend on high speed. Leave to rest in the fridge until serving time. 

     For the cabbage
Julienne the cabbage and marinade in salt, vinegar and oil in a large bowl. Leave to rest for at least 30 minutes. 

     For the onion
Cut the red onion into strips and soak for about 30 minutes in sugar and vinegar. Osmosis is a process by which a solvent diffuses through a semi-permeable membrane so that the concentrations of 2 solutions become the same. It is a water conservation and removal technique. The same procedure can be carried out sous vide. You can blanch the onions for about 3 minutes. 

     Cooking
Cook the ham shank in its packaging in a bain-marie or in the oven, following the instructions provided. 

     Plating
Use a knife to shred. Slice the buns and warm in a pan. Add the toppings.

Cappelletto, cheese fondue, herb mash and beetroot chips

INGREDIENTS

600 g Bellucci cappelletto

     Fondue

300 g Tuscan pecorino cheese

200 ml milk or cream 

1 tablespoon corn starch or flour

Pepper, salt, butter to taste

     Herb mash

250 g milk

600 g potatoes 

Nutmeg, salt, pepper, butter to taste 

1 sprig of rosemary, sage and thyme 

2 tablespoons Parmesan cheese PDO

     Beetroot chips

1 seasonal beetroot

Frying oil if necessary

PREPARATION

     For the fondue
Start by heating the milk without bringing it to the boil. Add the pecorino cheese, continuing to stir with a whisk or wooden spoon. Season to taste. For a thicker texture add starch or flour. 

     For the mash
Boil and mash the potatoes. Wait for them to cool down. Add the hot milk and nutmeg and season with salt and pepper. Cook over a low heat, stirring with a whisk. Finely chop the herbs and add the Parmesan cheese to finish. 

     Beetroot chips
Finely slice the beetroot using a mandolin. Fry in an air fryer. Alternatively you can bake them or fry in lots of oil. 

     Cooking
Cook the cappelletto in its packaging in a bain-marie or in the oven, following the instructions provided. 

     Plating
Line the plate with a bed of hot fondue. Slice the cappelletto as desired. Plate the mash using a piping bag. Finish with the beetroot chips.

Salumificio Bellucci

Cappelletto, cheese fondue, herb mash and beetroot chips

Our Recipes

Salumificio Bellucci

Cotechino, lentil cream, crispy polenta, marsala reduction and raspberries 

Cotechino, lentil cream, crispy polenta, marsala reduction and raspberries 

INGREDIENTS

500g di cotechino Bellucci.

     For the lentil cream

250 g Norcia lentils

1 shallot 

1 celery stalk

1 carrot

Vegetable stock to taste

Salt. Pepper, extra virgin olive oil to taste

     For the polenta

200 g taragna polenta

Salt, pepper, butter, water to taste

For the reduction

200 ml marsala 

1 tablespoon brown sugar

     For the raspberries

250 g fresh raspberries

Salt, pepper, extra virgin olive oil to taste

     Lentil cream
Create a brunoise of celery, shallots and carrot. Fry in some extra virgin olive oil in a saucepan, adding the lentils as soon as the vegetables start to brown. Season with salt and pepper to taste. In the meantime, heat up the vegetable stock. Cook for about 1 hour over a low heat. Blend and pass through a fine-mesh strainer to obtain a smooth, uniform cream.  

     Polenta
Bring a large pan of water to the boil. Salt and add your polenta of choice, stirring with a whisk. Cook over a low heat for about 40 minutes. Add water or stock if necessary. When nearly ready, add butter to taste. Leave to cool at room temperature in a serving tray so that it takes the form of the pan. Transfer to the fridge and chill until solid. Delicately slice into the desired shape. Bake for about 10 minutes in a conventional oven pre-heated to 220°C. 

     Marsala reduction
Reduce the marsala and the sugar in a small saucepan over a high heat until you obtain a glaze. 

     Cotechino
Cook the cotechino in its packaging in a bain-marie or in the oven, following the instructions provided. Serve piping hot. 

     Raspberries
Wash the raspberries and then blend with salt, oil and pepper. Pass through a sieve. The acidity of the fruit will complement the meat perfectly. 

     Plating
Arrange a portion of soft polenta on a plate. Place a slice of cotechino on top, add the lentil cream and finish with the glaze.

Salumificio Bellucci

Zampone, salsa verde, pecorino cheese cream & hasselback potatoes 

Zampone, salsa verde, pecorino cheese cream & hasselback potatoes 

INGREDIENTS

1 kg Bellucci Zampone

     For the salsa verde

3 Sciacca anchovy fillets

150 g parsley

1 teaspoon capers

Garlic to taste

150 ml extra virgin olive oil

50 ml white wine vinegar

     Pecorino cheese cream

25 g butter

25 g flour

250 ml milk

120g grated pecorino cheese

     For the potatoes

3-4 small potatoes

3 tablespoons sweet paprika

1 sprig rosemary, 2 sage leaves, 1 sprig thyme 

Salt, pepper, extra virgin olive oil to taste

     For the sauce
Wash and dry the parsley then blend with the garlic, capers, anchovies, vinegar and oil. The ingredients must be nice and cold, as must the blender cup. Shock to ensure that the chlorophyll and organoleptic properties remain intact. 

     For the cream
Start by making a roux of butter and flour. As soon as it is hot, add the milk. When it begins to bubble, add the pecorino cheese. Create a smooth, uniform cream. Season with pepper. 

     For the potatoes
Wash and dry the potatoes and cut halfway-down into fan-like slices. Salt the potatoes generously. Make a dressing of chopped herbs, sweet paprika and plenty of oil. Brush over the potatoes and then bake them for about 40 minutes in a conventional oven pre-heated to 220°C. 

     Zampone
Cook the zampone in its packaging in a bain-marie or in the oven, following the instructions provided. Serve piping hot. 

     Plating
Create a warm bed of pecorino cheese cream. Place a slice of zampone on top, add the salsa verde and finish with the hasselback potatoes.

Salumificio Bellucci

Ham shank burgers with beer mayonnaise, red cabbage & onions cooked by osmosis

Ham shank burgers with beer mayonnaise, red cabbage & onions cooked by osmosis

INGREDIENTS

600 g Bellucci ham shank

Burger buns

     For the mayonnaise

1 chilled egg

1 teaspoon lemon juice, vinegar or mustard

1 teaspoon salt

130 ml sunflower oil + 20 ml beer

     For the cabbage

1 seasonal purple cabbage

Vinegar, salt and extra virgin olive oil to taste

     Red onion

1 red onion

50% sugar 

50% wine vinegar 

     For the mayonnaise
Crack 1 chilled whole egg in a blender cup together with 1 teaspoon of salt and the acidic ingredient of your choice. Blend. Add the sunflower oil until it thickens. Finish with the beer and blend on high speed. Leave to rest in the fridge until serving time. 

     For the cabbage
Julienne the cabbage and marinade in salt, vinegar and oil in a large bowl. Leave to rest for at least 30 minutes. 

     For the onion
Cut the red onion into strips and soak for about 30 minutes in sugar and vinegar. Osmosis is a process by which a solvent diffuses through a semi-permeable membrane so that the concentrations of 2 solutions become the same. It is a water conservation and removal technique. The same procedure can be carried out sous vide. You can blanch the onions for about 3 minutes. 

     Cooking
Cook the ham shank in its packaging in a bain-marie or in the oven, following the instructions provided. 

     Plating
Use a knife to shred. Slice the buns and warm in a pan. Add the toppings.

Salumificio Bellucci

Cappelletto, cheese fondue, herb mash and beetroot chips

Cappelletto, cheese fondue, herb mash and beetroot chips

INGREDIENTS

600 g Bellucci cappelletto

     Fondue

300 g Tuscan pecorino cheese

200 ml milk or cream 

1 tablespoon corn starch or flour

Pepper, salt, butter to taste

     Herb mash

250 g milk

600 g potatoes 

Nutmeg, salt, pepper, butter to taste 

1 sprig of rosemary, sage and thyme 

2 tablespoons Parmesan cheese PDO

     Beetroot chips

1 seasonal beetroot

Frying oil if necessary

     For the fondue
Start by heating the milk without bringing it to the boil. Add the pecorino cheese, continuing to stir with a whisk or wooden spoon. Season to taste. For a thicker texture add starch or flour. 

     For the mash
Boil and mash the potatoes. Wait for them to cool down. Add the hot milk and nutmeg and season with salt and pepper. Cook over a low heat, stirring with a whisk. Finely chop the herbs and add the Parmesan cheese to finish. 

     Beetroot chips
Finely slice the beetroot using a mandolin. Fry in an air fryer. Alternatively you can bake them or fry in lots of oil. 

     Cooking
Cook the cappelletto in its packaging in a bain-marie or in the oven, following the instructions provided. 

     Plating
Line the plate with a bed of hot fondue. Slice the cappelletto as desired. Plate the mash using a piping bag. Finish with the beetroot chips.