SC - Zampone
Philip & Susan Troy
troy at asan.com
Thu Dec 21 21:26:23 PST 2000
Stefan li Rous wrote:
>
> I got a question today about whether I knew of any place in New Jersey (NJ)
> that carried Zampone. I had to ask back what "Zampone" was. Here is his
> reply:
>
> > Zampone is a stuffed pig's leg (trotter) served on New's Year Eve or
> > New's Year Day. It is served on a bed of lentils with the lentils
> > representing wealth (money) and the leg symbolizes the richness of life in
> > the coming year . It is tough to find Italian deli's in NJ that carry it,
> > much less know what it is. It is usually imported and vacuumed sealed.
> > There is no bone. You boil it first, then may elect to bake it just to add
> > color to the skin. You then serve it sliced on a bed of lentils. Yes, I
> > know; probably more than you need to know :)
> >
> > Anyway, I was hoping to find a butcher or deli in NJ that carries it. I
> > guess I could find it in NY. Ugh, I do not like the prospect of the traffic.
> >
> > Thank you,
> > Nick
>
> So, can anyone provide an answer to him? He is not on this list, so please
> copy him with any replies. His email is: BoccieBoy at aol.com .At this time
> I do not know whether he is closer to Philadelphia or NYC.
See http://www.todarobros-specialty-foods.com/alps_meats.asp
Todaro Brothers is located on 3rd Avenue somewhere in the low 30's in
Manhattan. They ship, so presumably UPS can deal with the traffic for
you. Todaro's is a favorite of mine; their quality is as high as the
stuff at Balducci's or Dean & DeLuca's, but things are somewhat less
manic and also less pricey. (My favorite is still Fairway, but they're a
little more mainstream comparted to Todaro's Italian food
concentration.)
> I would also be interested in any more details that folks have on this
> dish.
> Any evidence whether this dish is period? Nothing strikes me right off
> as
> being non-period, and boiling it and then baking it would seem to be a
> period
> cooking technique.
The filling of a zampone is a basic cotechino "boiling" sausage, only
encased in the boned-out pig's trotter instead of a gut casing.
Cotechino (at least modern cotechino) isn't much different from
cervelato or saveloy, for which we have period Italian and German
(Austrian?) recipes. Whether anything like a zampone was made, I
couldn't say, but it's not impossible, I suppose.
Hope this helps...
Adamantius
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Phil & Susan Troy
troy at asan.com
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