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Cotechino recipes: the best dishes for this delicious sausage.

The cotechino is a type of cooked sausage consumed in all regions of Northern Italy. Its name comes from the pig's skin, and it takes local names depending on the area where it is produced. Tradition has it that it is the dish consumed during the days around Christmas and then - necessarily - on the first day of the year (or the last) accompanied by lentils. But not only that, because during the entire winter season, it's common to find a nice slice of cotechino on the table during festive days! Discover with us the history of this typical Italian product and some delicious recipes to enjoy it to the fullest.

 

Cotechino Recipes: The History

 

 It is the Modenese poet Tigrinto Bistonio who, in the work “Elogio del porco” (1761), celebrates the typical sausage. A product whose importance goes beyond mere food and becomes a symbol. Of abundance, happiness, health. The cotechino, like its relative zampone, is synonymous with celebration, the warmth of home, and family gathered for great occasions.

 

In Modena, the cotechino Igp (protected geographical indication) is produced. But the production area naturally extends to the cities where this cured meat has always been a culinary heritage: Ferrara, Bologna, Reggio Emilia, Parma, and Piacenza.

 

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A curiosity: do you know the difference between cotechino and zampone? Regarding the internal filling, there are no differences. In the case of zampone, however, the stuffing takes place inside the skin of a pig's foreleg, which, being thick, maintains the volume and characteristics of the raw meat more. Therefore, the zampone is less delicate and less soft.

 

Cotechino Recipes: How to Cook It

 

The cotechino is prepared by filling the casing with skin, meat, and pork belly, all seasoned with salt and spices. The size varies from a few hundred grams (sausage size) to more than one kilo (large salami size). It requires long cooking times, over low heat to avoid breaking the casing, so that the skins become soft.

 

To begin, pierce the skin of the cotechino with a toothpick in several places to allow fat to escape during cooking, wrap it under your arm, tie it, and place it in a pot of cold water, enough to cover it. Put the pot with a lid over medium heat and wait for it to start boiling. At this point, lower the heat so that only a thin stream of steam escapes from the lid. It should continue boiling like this for another four hours. Some replace the water after a couple of hours with already boiling water.

Of course, nothing prevents you from using a precooked cotechino to speed up the process.

 

Cotechino Recipes: From Tradition to Creative Alternatives

 

To satisfy the craving for cotechino, there are many recipes. The most classic is the one featuring our sausage with lentils, but why not try it with a warm and delicate soft corn polenta? You can really get creative in finding combinations and recipes with cotechino. There are those who use it as an hamburger for a great sandwich, or those who make a ragù to pair with long pasta, spaghetti, or bucatini. It’s also good together with mashed potatoes, and you’ll be impressed to know that some even make cotechino wrapped in pastry, which is quite an alternative but delicious dish.

 

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Here’s the recipe:

 

Ingredients: - 1 cotechino, 1 kg of Swiss chard and spinach, 4 eggs, 200 g of flour, 20 g of grated Parmesan cheese, oil, salt, and half an onion.

Cook the cotechino and prepare the bread dough. Making it is very simple; just combine the flour with a tablespoon of oil and water until it becomes elastic. (If you want to skip this step, you can use a roll of ready-made puff pastry.)

Blanch the vegetables briefly and sauté them in a pan with oil and onion.

In a separate bowl, beat three eggs with some salt and Parmesan.

Spread the bread dough with the beaten eggs, then lay the vegetables in a thin layer, and finally wrap the cooked cotechino in the dough.

Make some holes, brush with the yolk of the last remaining egg, and put everything in the oven for 30 minutes at 180°C.

 

Francesco Scuderi

S&M  - autoreS&M

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