Unmissable cotechino or zampone on the festive table. From appetizers to first courses, not just main courses. 15 classic, original and delicious recipes
Impossible not to prepare the cotechino or it trotter to New Year's. Whether by tradition or superstition, cotechini and zamponi accompanied by lentils cannot miss at the festive table, whether it is New Year's Eve dinner or the New Year's lunch.
Why is it called "cotechino"?
Its name derives from rind, because it is above all of this that the dough is made: the "cotechinoIn fact, it was created precisely to recover the rinds and all the less noble parts of the pig. And since the slaughter took place in December, this sausage has become a holiday symbol, accompanied with lentils, mustard or puree. To be consumed after a long cooking, which gives the meat a melting consistency, the classic cotechino wrapped in casing is typical of Modena, Mantua, Cremona, Piedmont, Veneto and Trentino. However, there are other similar preparations, with variations in shape, flavorings and spices used in the dough. Like the Friulian musetto, with a finer and leaner texture; the salama da sugo di Ferrara, rounded and very soft; the modenese zampone, sealed in the rind of the boned foot; the priest's hat, with its typical triangular shape.
Cotechino and zampone: 4 tips
1) To have a less salty cotechino, transfer it halfway through cooking to another pot full of water, already boiling, and finish cooking there.
2) The zampone and the priest's hat are sealed in a thick rind: before cooking them it is useful to soak them in cold water for about 8 hours.
3) For larger (about 1 kg) or round-shaped cotechini, bring the cooking time to 3 hours.
4) Legumes are cooked in unsalted water because the salt hardens the skin and slows down its cooking.
Our recipes
In addition to the classic recipe, cotechino and zampone lend themselves to many delicious recipes, from appetizers to first courses, not just as main courses. For those who don't like the classic dish too much, why not try an appetizer like Tartlets with cotechino? In this way, the cotechino and lentils duo in mignon format brings good luck and tradition without heaviness. And gods Cotechino ravioli in lentil broth? An original recipe by chef Marco Martini from Rome, replicable at home in our kitchens. Lentil gnocchi with soft and crunchy cotechino, Cavatelli with cotechino and turnip greens, or Lentil and cotechino fritters, the list goes on inviting and tasty!
We have collected our best 15 recipes based on classic and original cotechino and zampone to make you celebrate the new year 2022… tasty. Browse our proposals in the photo gallery!
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