Facts, recipes, photographs. Pepperoni, what is it? Facts, recipes, photos Spicy pepperoni with cheese

Dymov Peperoni sausage + Italian salami 90g is an assortment of uncooked smoked sausages prepared according to original recipes from selected pork and beef with the addition of bacon and spicy spices. All products of the Dymovskiy sausage plant are made from natural ingredients and do not contain GMOs. Careful selection of raw materials and control at all stages of production allow us to create high quality meat delicacies. Cut into thin slices, convenient for serving festive table... Vacuum packaging ensures the preservation of taste and nutritional properties during the entire shelf life.

Description

Beautiful, such a delicious Italian word pepperoni, what associations does it evoke among the modern man in the street? probably in the first place. The more sophisticated will say - sausage, and experts will correct - pepper. So after all, pepperoni - what is it?

Meaning of the word

Pepperone in Italian means hot chilli, pepperoni is the plural for "peppers".

Italian chefs working in America began to call pepperoni spicy sausages such as salami. Italians usually cooked them from pork meat, in the American variation there are both beef and poultry.

To order spicy sausages in their homeland, ask for the salame piccante.

Pepperoni is one of the most popular ingredients for making pizza of the same name and is often the top seller. In Italy, pizza with these sausages is called pizza alla diavola.

Sausage recipe

So, the sausage is, we have found out. Would you like to try this spicy salami? Go to Italy! No? Then go on a shopping tour of your hometown, what if you're lucky? Long and possibly expensive?

OK then. Let's make the salami ourselves.

You will need:

• three kilograms of pork;
• one kilogram of beef;
• coarse salt - three tablespoons and one more teaspoon;
• three tablespoons;
• two tablespoons of cayenne pepper
• one tablespoon of ground aniseed seeds;
• one teaspoon of sugar;
• half a teaspoon of ascorbic acid;
• a teaspoon of minced garlic;
• a glass of dry red wine;
• pork belly one hundred and eighty centimeters long.

Now let's start cooking.

1. First, wash the meat, cut it into pieces and freeze it slightly. Make minced meat in a meat grinder (pork and beef separately).
2. In a deep bowl, combine all the ingredients and leave in a cool place overnight.
3. Prepare the womb by rinsing thoroughly twice, thirty minutes apart.
4. Fill the belly with minced meat, release excess air. It should be bandaged after twenty-five centimeters.
5. Cut the sausages in two and hang to dry for about six to eight weeks.

Once the sausage is done, store it in the refrigerator for up to two weeks or in the freezer for up to two months.

How to make pepperoni

We mentioned earlier that pizza is also called this cryptic word. Let's talk about her now.

Pepperoni pizza is pretty easy to make. All you need is that dough, pepperoni sausages, mozzarella cheese, tomato sauce.

Well, here she is in front of us in person - pepperoni pizza. What it is, how it is prepared and what it is eaten with, we hope it is clear.

However, it turns out that the hot pepper of the same name made famous not only the sausage and American fast food dish. There are also many culinary masterpieces that use pepperone, for example, sauce ...

Pepperoni sauce

It would be logical to assume that the sauce will include and then, as they say, to taste. But no!

The name is so firmly entrenched for spicy salami that we will cook a sauce with sausage!

For the base, you need mayonnaise (one and melted cream cheese (two hundred grams), and for the taste of pepperoni (half a kilogram).

The sausage should be cut into very small pieces, the cheese should be grated, all the ingredients should be thoroughly mixed, put in a mold and baked in the oven for twenty minutes.

This sauce is served warm, and let your taste decide what exactly ...

Now you will not be confused by the question: "Pepperoni - what is it?" You can not only answer, but also treat your interlocutor with this very pepperone, thereby earning the laurels of an exquisite culinary specialist!

Pepperoni is one of the many varieties of salami that has a pungent spicy flavor. As a rule, this sausage product is made from pork, or from a mixture of beef and pork. It is eaten both separately and cooked as part of various hot and cold dishes.

Manufacturing

In most European countries, pepperoni is made from a mixture of pork and beef. In Turkey and the United States, poultry meat is often added to this sausage, and donkey and horse meat in the Caribbean. The intense red color of the flesh and the pungent spicy flavor characteristic of pepperoni are added with paprika and cayenne pepper. As a preservative and hardener in the production of pepperoni, sodium nitrite is usually used, less often saltpeter.

Calorie content

Made from beef and pork, 100 grams of pepperoni contains about 494 calories.

Composition

The chemical composition of beef and pork pepperoni is characterized by a high content of lipids, saturated fats, poly- and monounsaturated fatty acids, trans fats, cholesterol, proteins, minerals (sodium, potassium, calcium, iron, magnesium), vitamins (B6, B12, C, D).

How to cook and serve

As noted earlier, pepperoni is a type of salami. This food product differs from the “original” version of this sausage by the presence of paprika and cayenne pepper in the composition, which gives it a characteristic pungent spicy taste. It is thanks to these organoleptic properties that pepperoni has become very widespread as one of the essential ingredients for making American pizza. However, this type of salami is great for making all kinds of cold snacks, including, of course, sandwiches and sandwiches, as well as salads.

How to choose

When choosing pepperoni, you should take into account the peculiarities of the production of European and American varieties of this sausage. In particular, in Europe it is made using fresh pork and beef. To give the finished product its characteristic organoleptic properties, ground red cayenne pepper and paprika are added to it. In South America, pepperoni is made using poultry, donkey and horse meat, as well as all sorts of spices that add different flavors and levels of spice to the finished product.

Another factor in choosing pepperoni is how it is used for culinary purposes. For pizza, salami is used with a diameter of up to 2.5 cm, and for sandwiches and sandwiches - up to 3-4 cm. This is due to the fact that during heat treatment, large-sized sliced ​​pepperoni, as a rule, curl around the edges.

Storage

Pepperoni should be kept refrigerated. In the absence of damage to the casing, the shelf life of this sausage is several weeks. Cut pepperoni into slices should be eaten within 5-7 days. In addition, this type of salami can be frozen. Subject to the temperature regime (not higher than minus 18 degrees Celsius), the shelf life of this food product can reach several months.

Beneficial features

Even after heat treatment, pepperoni retains most of its original useful properties due to chemical composition rich in various biologically active substances. In particular, the use of this food product stimulates metabolic processes, the formation of bone and muscle tissues, and also has an antioxidant, anti-inflammatory, immunostimulating effect, improves the functioning of the gastrointestinal tract.

Restrictions on use

Individual intolerance, diseases of the cardiovascular system, obesity, tendency to allergies.

In various fields of activity, there are international words that are understandable to a resident of any country. In cooking, one such word has become the word "pepperoni". What does it mean, where did it come from and how to prepare the dishes that are called by this word? All this will be discussed below.

The meaning of this word

Pepperoni is an Italian word for hot peppers in the plural. Gradually, the word "pepperoni" has ceased to be used only in the speech of Italians and acquired several other meanings known to gourmets at the international level.

Now the first common meaning is spicy sausage (with pepper) made from a mixture of beef, pork and chicken meat, which became popular in America thanks to Italian immigrants who established its production in the New World.

Two other meanings are pizza, for the filling of which the aforementioned spicy sausage is used, and tomato sauce, also used in the process of making pepperoni pizza.

Pepperoni - what is it?

If we talk about the original meaning, then pepperoni is not one specific type of pepper, but a collective name denoting more than 50 types of capsicum. The homeland of pepperone is considered to be the tropical regions of America, where it can still be found in its wild form.

The most popular types of pepperoni are:

• peperoncini or golden greek pepper;
• banana peper, which grows in America and has another name for American banana pepper;
• peperoni piccante also known as paprika.

Of course, do not forget about the hot hot pepper, which is used in the preparation of many national Italian dishes in fresh, dried and pickled form, both ripe red and green.

How to make pepperoni sausage at home

The famous pepperone sausage is easy to make at home, as housewives have been doing for centuries in her homeland in Naples. This process is not complicated, but rather lengthy, so you have to be patient before trying homemade pepperone.

Cooking instructions step by step:

1. Skip well chilled, even slightly frozen meat through a meat grinder. Then the minced meat must be beaten off well, until white fibers appear in it. You also need to ensure that the temperature of the minced meat during operation does not fall below 12 degrees Celsius;
2. Send the minced meat to the refrigerator for a day so that it ripens. After aging, the meat will darken and its consistency will change slightly;
3. Add wine, spices, sugar, salts and ascorbic acid to the ripe minced meat. The paprika will add a beautiful color to the finished product, and the cayenne pepper will add spice. Separately, it should be said about the nitrite salt. It acts as a preservative and prevents botulism. Ascorbic acid is also a preservative and color stabilizer;
4. Fill the shells with the minced meat, releasing air and bandaging them every 25-30 cm. Small air bubbles that cannot be driven out, you just need to pierce with a thin needle;
5. Sausage preparations should be sent to dry in a well-ventilated room with a temperature of 10-12 degrees Celsius. Drying time will be 6 to 8 weeks.

Ingredient in pizza - description and recipe

Pepperone is a very popular ingredient in the pizza of the same name, also called Pizza Diabola. So a flatbread with a special tomato sauce, spicy salami, mushrooms, which emphasize the sharpness of the sausage, and mozzarella cheese won the hearts of not only spicy food lovers.

For the dough and pizza toppings you will need:

• 420 ml of drinking water;
• 70 g fresh pressed yeast;
• 50 ml olive oil;
• 10 g sugar;
• 500 g flour;
• 150 g pepperoni sauce;
• 100 g pepperoni sausage;
• 100 g of canned or fried mushrooms;
• 400 g mozzarella cheese.

It will take about 1.5-2 hours to knead the dough and bake.

The calorie content of a one-hundred-gram piece of a fragrant yeast cake with slices of pepperoni will be 219.5 kilocalories.

How to make pizza:

Sauce recipe

If the hostess decides to cook pepperoni pizza, then you should not use ready-made tomato sauce or pasta. They can spoil the taste of finished baked goods, so do not be lazy, because pepperoni sauce is prepared quite quickly. There is enough time for the dough to come up.

For the sauce you need to take:

• 600 g ripe tomatoes;
• 20 ml olive (not sunflower) oil;
• 10 g of white crystalline sugar;
• 6 g garlic;
• 5 g dried basil;
• 5 g dried oregano;
• 3 g table salt.

It takes only 30-40 minutes to cook the sauce.

Caloric content - 52.8 kcal per 100 g of finished product.

Cooking method:

1. Pour boiling water over clean tomatoes. Then remove the peel from them and puree with a blender or pass through the fine grill of a meat grinder;
2. In a saucepan or saucepan with thick walls, heat the resulting tomato puree for 10 minutes over medium heat;
3. Then add salt, vegetable oil and sugar. The last ingredient can be increased if the tomatoes are sour. Simmer the sauce for 10 minutes over the fire;
4. 3-4 minutes before the end of cooking, send chopped garlic and dry herbs to a saucepan. Cool the prepared sauce before use.

Bon Appetit!