The cotechino it is one of those ingredients that abound on Christmas tables, but then we find ourselves eating until Carnival, to dispose of all those found in the baskets.
To consume the classic cotechino with lentils, you don't feel like it anymore. So how about turning it into a ragù? This way you can "Recycle it" even in first dishes in an original and alternative way.
Below, we explain all of the steps to cook the cotechino sauce; in our gallery instead we give you some Advice on how to use it in first courses and how to store it, if left.

Cotechino ragout: the recipe

Ingredients

To prepare the cotechino sauce, you will need: 250 g of cooked cotechino, 200 g of peeled tomatoes, 1 shallot, ½ celery, ½ glass of white wine, tomato paste, extra virgin olive oil, salt and pepper to taste.

Method

First, fry the chopped shallot and celery in a pan with a drizzle of extra virgin olive oil and a pinch of salt. In the meantime, take the leftover cotechino and peel it. Now crumble it coarsely and brown it in a pan, blending with the white wine. At this point, add the tomatoes and tomato paste. Stir and cook everything for a quarter of an hour. Your cotechino ragù is ready!

Browse the gallery to find out more tips on cotechino ragù

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