Premium cold cuts recipes that will add flavour to your festive table

Premium cold cuts have a dominant position in our daily diet, as they are combined in many ways and hold a large share in our preferences.

Especially during holidays and special occasions, there will always be charcuterie either raw (a platter of cold cuts) or cooked, incorporating it into our dishes and cooking.

We have chosen two premium cold cuts from the range of the Paderis company, which since 1970 has been offering us high quality, taste and finesse for the professional as well as the home.

The smoked duck breast offers a tasty, gourmet option with a gentle smoked taste and deep flavour. We combine it in 2 versions. A mango and gooseberry salad with thinly sliced smoked duck and a risotto with Kozani saffron, asparagus and lightly sautéed pieces of duck.

Prosciutto cotto, essentially the “cooked” version of the well-known cured meat, where the pork leg is slowly cooked with its skin, slightly salted and offers us a tender, juicy result, cut into thin slices. Ideal for charcuterie platters, creative sandwiches, but also for use in recipes. We wrap it in pork fillet, with sage sauce and combine it with tagliatelle and mushrooms.

Recipes: Konstantinos Koveos

Green salad with smoked duck, mango and gooseberries

Ingredients

Green leafy vegetables (arugula, spinach, beetroot leaves, radicchio)
1/2 smoked Paderis duck breast
1/2 mango cut into cubes
50 g Gooseberries
Parmesan flakes
Freshly ground pepper

For the dressing

1 tablespoon(s) mustard
1 tablespoon(s) honey
1 tablespoon(s) balsamic vinegar
1 tablespoon sunflower oil
2 tablespoon(s) olive oil
Salt and pepper
Fresh thyme

Cooking Instructions

Make the dressing first, adding the ingredients to a blender and mix well until it thickens. Refrigerate.

In a large bowl, add the green leaves and fruits, sprinkle with the dressing, mix lightly and place in a salad bowl.

Add the parmesan flakes and the smoked duck cut into thin slices and finish with freshly ground pepper.

Risotto with saffron, smoked duck and asparagus

Ingredients

150 gr rice for risotto
1 onion, finely chopped
Kozani saffron in fibers
50 ml white wine
1/2 smoked Paderi duck breast
4 asparagus
400 ml chicken broth hot
60 g frozen butter cubes
A few drops of olive oil
50 g grated parmesan
Lemon zest
Salt and pepper

Cooking Instructions

In a pot, heat the olive oil and sauté the onion and rice for 4-5 minutes.

Deglaze the pan with the wine, let it evaporate, and add the saffron.

Gradually add the broth until the rice is cooked. When ready, remove from heat, correct the taste with salt and pepper, add the butter & parmesan, and mix well until the risotto thickens.

In a frying pan add butter, color the duck and asparagus for 1-2 minutes.

Serve the risotto on a plate and finish with the duck and asparagus, garnish with pink pepper, lemon zest and a few drops of raw olive oil.

Tagliatelle “paglia fieno” with prosciutto, mushrooms and spinach

Ingredients

500 gr tagliatelle
4 slices Paderis prosciutto cotto
1 onion, finely chopped
1 garlic clove, finely chopped
100g sliced white mushrooms
50 ml white wine
150 g spinach
Fresh thyme
2 tablespoon(s) olive oil
100 ml chicken broth
50 g cold butter
Grated parmesan and flakes
Salt and pepper

Cooking Instructions

In an open saucepan, heat the olive oil and sauté the onion, garlic, mushrooms and prosciutto.

At the same time, boil the tagliatelle in salted water for about 5′ and keep their water.

Deglaze the pan with the wine and add the stock and a little pasta water.

Boil for 5 ́ and then add the tagliatelle.

Mix well and add the spinach, salt, pepper and fresh thyme.

Remove from heat and blend with butter and grated parmesan.

Serve immediately, finishing with freshly ground pepper and parmesan flakes.

Pork fillet with prosciutto cotto, carob syrup and sage sauce

Ingredients

For the fillet

1 pork fillet
3 slices Paderis prosciutto cotto
diced butter
Salt and pepper

For the sauce

1 onion, coarsely chopped
1 clove garlic
1 carrot, coarsely chopped
Allspice grains
1 star anise
50 ml red wine
2-3 sage leaves
100 ml demi glace sauce
2 tablespoon(s) carob syrup
20 g butter
Salt and pepper

Cooking instructions

Start with the sauce, heat the butter in a saucepan and add the vegetables and spices. Sauté for 4-5′ until golden.

Deglaze the pan with the wine, let it evaporate, and add the sauce and sage.

Boil for 10-15′ over low heat and when ready, correct the taste with salt and pepper, add the carob syrup, stir and pass through fine sieve to have a smooth texture.

Prepare the fillet, removing any fats and fibers. Season with salt and pepper and with the help of a working surface, lay the prosciutto slices and wrap the fillet.

Heat the butter in a frying pan and sauté the meat on all sides, until golden.

Finish it in the oven for about 20′ at 150 degrees.

Remove from oven and let it rest.Cut into slices and serve.