French Fridays with Dorie: Tartine de Coppa

Tartine de Coppa

French Fridays for Les Paresseux

Right after you return from a trip, you want things to go easy… to run smoothly so you can hold on to that vacation glow.  I won’t say my happy vacation glow is gone, but it has faded.  Much like a tan that starts as a red sunburn and mellows into a lightly bronzed look, I’ve been catching up with routines and a flurry of activity at the office while basking in the memories of our days in Washington DC and Cambridge.  This week’s French Fridays with Dorie recipe, the Tartine de Viande des Grison was the perfect recipe to come back home to.    A tartine is a French open-faced sandwich, or as our fellow Dorista Trevor likes to remind us, stuff on toast.  The Viande des Grison – also known as Bündnerfleisch – is an air-dried beef cold cut of Swiss origin.   What a good recipe to “rest with” after the Thanksgiving kitchen acrobatics many of us did during the holiday weekend!

Savory Substitutions

Instead of the Viande des Grison, I used Italian coppa.  Also known as capicola or capocollo, coppa is essentially the pork shoulder counterpart of the air dried, cured beef bresaola.  The coppa for our tartine was also marinated with red wine and seasoned with coarse black pepper, like other popular salumi. The main difference between the bresaola and the Viandes de Grison is that the latter is pressed to eliminate moisture.  This description almost leads me to believe that the recipe is a Franco-Swiss beef jerky sandwich.  It does make sense: Dorie suggests slathering a thick slice of country style bread with butter, layering thin slices of the meat on top of the bread, and then dousing it with walnut or olive oil.  A regular slice of prosciutto or even our coppa didn’t need as much dressing, but we used a whole wheat loaf that benefited from the extra fat and flavor.  A couple of walnuts added crunch – an element I didn’t know I would enjoy as much when eating my half of the tartine, folded New York pizza style.  With a side of soup and simply dressed greens, it was the perfect meal to almost cap this transition week.

Tartine de Coppa

So thank you, FFwD PTB (‘powers that be’) for this little breather.  Looks like we will be indulging in good weekend cooking with next week’s recipe, Lamb and Dried Apricot Tagine.

A little lagniappe from our trip

As some of you know by now, the last stop of my trip included a lunch date with Betsy.  We had a girls lunch out with my best friend and Cambridge local Nelly.  We could have stayed talking food for hours between our Dorista adventures and Betsy and Nelly trading notes on great Boston eats.  We had a fantastic time!  To wrap up our meal with a sweet (and my much needed caffeine dose), we walked over to L.A. Burdick, a chocolate shop that serves chocolate and coffee drinks, plus sells delicious confections.  I still can’t believe that after visiting Nelly in Cambridge a few times in over 10 years it was my first time in this tasty spot.  Thank you Betsy for the suggestion!

French Fridays with Dorie is an online cooking group where home cooks from all over the world prepare and blog about delicious recipes from Dorie Greenspan’s Around My French Table.  Sometimes the simplest recipes have the most interesting interpretations, so make sure to check out how the rest of the Doristas did their tartines.  Bon weekend!

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

17 Responses to “French Fridays with Dorie: Tartine de Coppa”

  1. December 5, 2014 at 6:33 am #

    LOVE that you caught up with Betsy (loved following your adventures on this trip!). Nice tartine – I couldn’t even find coppa for this one, just prosciutto!

  2. December 5, 2014 at 6:45 am #

    That coppa sounds delightful. You had me at “marinated in red wine.” 🙂 I had to use almonds because I’d finished my walnuts in some cookies the day before I made this, but I agree that the crunch added a nice element to the tartine.

    • December 5, 2014 at 6:50 am #

      I was showing Ed the coppa package (stressing the same point you did) and read with a clear ‘ahem’ Dorie’s bonne idée of a nice glass of red wine with this one. 🙂

  3. December 5, 2014 at 9:47 am #

    Oh, how fun that you and Betsy had a reunion! And I, too, was thrilled for an easy recipe this week while I’m on the road 🙂 I think this tartine would work well with so many meats 🙂

  4. December 5, 2014 at 10:26 am #

    Yes, it was so nice to have an easy recipe for the week! As for the vacation, it sounds like you had such a wonderful trip and holiday! I usually get PVD–post-vacation depression–wherein I go through a bit of a funk while getting back to old habits and routines. May your PVD be short-lived!

  5. Mary Hirsch
    December 5, 2014 at 5:29 pm #

    I did retain enough French, Adriana, to know what “Les Paresseux” means. Good word. I had to google “lagniappe” which, I guess is a gentille southern term. How did you come up with that? By the way, Piment d’Espelette is a red chile pepper from France. If you haven’t found it, I can get it for you and send it your way. I have your address. Let me know. Just keep soaking up the good memories of your whirlwind vacation as you plod through your days. It works. Your tartine looks delicious. We all seemed to like this week’s recipe whether we could find the right air-dried beef or not. Love the picture of you and Betsy.

    • December 5, 2014 at 5:41 pm #

      NOLA life! I guess that’s where I picked it up. Lagniappe is an expression that means “a little something extra”. It’s also popular in Caribbean Spanish – la ñapa. On some of my early recipes I used to refer to the garnishes as the recipe’s lagniappe.

      I appreciate your offer, sweet Mary! I did find it in Amazon and am waiting until I have a few more items in my cart to place the order. I need to do a post on all the crazy spice blends I got during our trip, between WF and the Spice and Tea Exchange.

  6. December 5, 2014 at 11:02 pm #

    This was my favorite of all the tartines, and I really liked the others too. I like finding out the wide assortment of meats this works with. I love coppa! BTW, when Mardi was in Boston, we ate at a place called Coppa. It specializes in charcuterie. Add that to your list for your next visit. I really enjoyed our girls afternoon, eating and taking food. Hope your vacation glow doesn’t completely fade for a while.

  7. December 6, 2014 at 2:10 am #

    That sounds like a wonderful meal for any busy time! I enjoyed this with bresaola, but am curious to try the Viande des Grisons if I run across it some time. So lovely that you and Betsy were able to hang out. It sounds like you had a wonderful Dorista meet up.

  8. December 6, 2014 at 10:38 am #

    I was also grateful for an easy one this week. Your copa version looks delicious, happy to know that this works with so many other meats.

    Your trip sounds amazing, so jealous that you got to meet both Betsy AND Dorie! Keep wishing she’s do a book signing on this side of the pond, but I’m not getting my hopes up.

  9. TheKitchenLioness
    December 6, 2014 at 12:05 pm #

    Adriana, such a wonderful trip and so many wonderful memories to be cherished!
    How nice to see this Tartine with a whole range of different meats, they all look wonderful with Bresaola, Bündnerfleisch or with Coppa!
    Have a nice weekend,
    Andrea

  10. December 6, 2014 at 12:12 pm #

    I don’t know why I didn’t think to use the capicola. that is very tasty. I loved the combination
    with the oil and walnuts, something I would have never thought of, but it was delicious.
    Happy to see that you and Betsy had a wonderful visit and that your trip was so enjoyable.

  11. December 6, 2014 at 1:50 pm #

    I’ve had coppa before and it is delicious. Not much of a beef fan so I wish I went the pork route. Live and learn. Great shot of you and Betsy. She’s a sweetheart.

  12. December 7, 2014 at 12:58 am #

    You are right, our speculoos do look the same. Nice write up on the savory substitutions. I am glad you had a nice vacation. It is always fun to see Doristas getting together.

  13. December 7, 2014 at 7:27 am #

    Oh yes, I do like a simple recipe when I am busy. Your coppa version of this tartine looks delish. How lovely that you got to catch up with Betsy!

  14. December 7, 2014 at 2:26 pm #

    First…I love the photo of you and Betsy! Two of my favorite Doristas!
    I totally agree that this recipe was like a week off….and I really needed that after a busy holiday! Looking forward to the Tagine!

    Enjoy that vacation glow…Before long, things do go back to normal! I myself am looking forward to getting home and getting cookies baked and the house ready for St. Nick and my grandkids!

  15. December 9, 2014 at 10:49 pm #

    Ah, there is nothing like vacation glow 🙂
    Glad you survived your time in the northeast – I always love seeing the evidence of a Dorista meetup !

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