Winter is the perfect time to indulge in comforting and heartwarming meals that bring joy to our taste buds. We are excited to present a collection of new winter recipes that showcase the delicious flavours and high-quality of some Fratelli Beretta Italian meats available in the UK. The full Product range in the UK includes Salami, Mortadella and cooked hams, Coppa, Prosciutto and cured hams, Pancetta, Bresaola, and salami snacks.
Founded in 1812, Fratelli Beretta is Italy’s favourite charcuterie brand and they have been producing high-quality Italian meats for over 200 years. It is recognised as one of the longest-running family-owned Italian charcuterie businesses. Eight generations of the Beretta family have been committed to producing authentic Italian cured and cooked meats.
Fratelli Beretta combines tradition, modernity, and service to provide the best quality. The company has always invested in the production of PDO (protected Designation of Origin) and PGI (Protected Geographical Indication) cured and cooked meats and they have the highest number of protected products in the Italian charcuterie sector.
These recipes are free to use in your publication, please give photography and recipe creation credit to Costas Millas (@madebymrmillas).
Nduja Pan Toastie with Mozzarella, Honey & Fennel Seed
Spicy, sweet, crispy, gooey! This is a sandwich of pure indulgence..The key is to use the best ingredients you can.
Serves: 2
Ingredients:
• 4 Slices Sourdough Bread – Sliced 1cm thick.
• 35g Fratelli Beretta Nduja – Half a pack.
• 125g (drained weight) Mozzarella
• 2 tsps. Set Honey
• ½ tsp. Fennel Seeds – ground.
• 1 tbsp. Regular Olive Oil
• 20g Butter – 5g per slice of bread.
Freshly Ground Black Pepper
Method:
1. Before you start, remove the Nduja from the fridge to come to room temperature, as this will make it easier to spread and melt.
2. Pre-heat your oven to 200°C / 180°C Fan.
3. On two of the slices of sourdough, divide and spread the Nduja covering all the bread.
4. On the other slices of sourdough, spread over the set honey and then sprinkle over the ground fennel seeds.
5. Pat dry the mozzarella with some kitchen towel and tear it up into even sized pieces. Divide between the two Nduja spread slices and add a generous grinding of black pepper.
6. Top the Nduja and mozzarella sandwich halves with the honey and fennel topped halves to close the sandwich and then spread over half the butter onto the top of both.
7. Take a large, oven proof pan, with a lid, add the oil and place on a low heat.
8. Add the sandwiches, butter side down and cook for 1 minute with the lid on. The idea is to crisp and caramelise the bottom and let the heat in the closed pan warm through the sandwich to melt the mozzarella and Nduja.
9. After a minute, remove the lid, and spread the remaining butter onto the top slices of bread before carefully flipping with a spatula to cook the other side, again with the lid on.
10. After the second minute, flip the sandwich again and put the whole pan in the oven to finish cooking. The oven will help melt everything beautifully without over browning the bottom. You are looking for a golden-brown crust and oozing centre.
11. Do check the sandwich after a minute and flip again for the last minute if needed. Carefully remove the pan from the oven and serve immediately.
Cacio e Pepe with Pancetta & Nutmeg
A twist on a classic! The traditional “cheese and pepper” pasta but given a meaty update with the addition of cubed pancetta.
Serves: 2
Ingredients:
• 200g Bucatini Pasta
• 65g Pack Fratelli Beretta Unsmoked Cooking Pancetta
• 40g Parmesan – grated plus extra for sprinkling on each plate at the end
• 2 tsp Black Peppercorns – freshly ground in a pestle and mortar
• Pinch of Nutmeg
• 40g Butter
• Salt – for the pasta water
Method:
1. Put a large pan of water on the hob to boil. As soon as it boils, add salt and the bucatini. Stir regularly and cook until almost ready – it will be finished in the heat of the pan.
2. In a large frying pan, add the pancetta cubes and place on a high heat, stirring occasionally until golden. Remove onto a plate with some kitchen towel to drain.
3. Reduce to a low heat and using the same pan add 30g of the butter (the remaining will finish the dish) to melt and then add the ground black pepper and the nutmeg. Give everything a gentle stir.
4. Reserve 200ml of the pasta water before draining the bucatini.
5. Add the bucatini to the pan with half the pasta water and mix well to coat in the peppery butter.
6. Add the grated parmesan and the pancetta cubes. Leave for a few seconds to let the cheese start to melt (stirring straight away can cause it to clump).
7. Mix everything well, and add the remaining 10g of butter, and a little more pasta water as needed, to create a rich and glossy sauce coating all the pasta.
8. Divide between two warmed plates and serve immediately with some extra pepper and parmesan.
Prosciutto & Parmesan Puff Pastry Twists with Poppy & Sesame Seeds
Nothing beats a crisp, flaky and cheesy puff pastry twist still warm from the oven… unless you add delicious Prosciutto!
Makes: 12
Ingredients:
• 2x 320g Puff Pastry Sheets – All butter preferable
• 1x 84g Pack Fratelli Beretta Prosciutto Crudo Slices
• 50g Parmesan – grated
• 1 Egg – beaten
• 40g Poppy Seeds
• 40g Sesame Seeds
Method:
1. Pre-heat your oven to 220°C / 200°C Fan and place two large baking trays in to pre-heat too (this will ensure the bottom of your twists is perfectly golden and no soggy bottoms!)
2. Before even taking the puff pastry out of the fridge, have all the ingredients prepped and ready to work with. The reason is puff pastry is always happiest and easiest to work with when it’s cold and handled as little as possible!
3. Beat the egg, spread each of the seeds out onto two flat plates, lay out the prosciutto and grate the parmesan onto a plate. Also cut two large pieces of parchment / baking paper too.
4. Once the ingredients are all prepped, take one of the puff pastry sheets and lay out flat onto a chopping board still with its paper lining underneath. Cut the pastry sheet in half down the middle of the longest side so you have two squarer shaped rectangles.
6. On one of the pastry halves, layer three slices of prosciutto, overlapping slightly to fully cover the pastry half, then sprinkle all over half the parmesan.
7. Place the second pastry half carefully over the top to sandwich the filling. Use the paper lining to help with this and use it to gently press it all down.
8. Again, using the longest side of the pastry, take a large sharp knife and cut the pastry sandwich into six equal strips (they should be approx. 3cm wide).
9. Brush one side of the pastry strips all over with the beaten egg and then carefully lift them individually and dip the egg wash side into the plate of poppy seeds so one whole side is covered in seeds. Return to your board and repeat with the other five.
10. It’s twist time! Carefully take one of the strips from each end and confidently twist one hand towards you and the other away from you. Do this twice so you end up with three seeded covered areas and two plain areas showing. Set carefully aside and repeat with the rest.
11. Remove one of the hot baking trays from the oven and place a sheet of parchment / baking paper over. Transfer the pastry twists to the tray leaving a centimetre or two of space between each.
12. Brush the plain areas of each twist with some of the beaten egg.
13. Bake for 20-25 mins until puffed up and golden brown.
14. As they bake, repeat from steps 4 with the other pastry sheet and the sesame seeds.
15. Leave to cool for 10 mins once out of the oven and enjoy! Any leftover can be heated back to their best in a 200°C / 180°C Fan Oven for 10 mins.
Fratelli Beretta was founded in 1812 and is a 100% family-owned brand and has now been run by 8 generations of the Beretta family. Their product range available in the UK includes: Salami, Mortadella and cooked hams, Coppa, Prosciutto and cured hams, Pancetta, Bresaola, and salami snacks (SalaMini bites, MiniMini salami sticks).
Slán go fóill.