The king of the New Year's tables is not the last coup de grace for the line, indeed. Modern Cotechini and Zamponi are less fat than they used to be: they have less calories than pasta, and less egg cholesterol
Cotechino and zampone are two ancient recipes but if the shape has remained the same for centuries, their content has changed over time, especially in terms of fat.
In the 19th century, Vincenzo Agnoletti, a Roman chef at the service of Maria Luigiagranduchessa of Parma, ruled that "the mixture should be half of pork rind and half of nerves and lean meat". Today the percentage of rind has decreased, while the remainder is divided between lean and fat meat.
Calories and cholesterol
Contrary to prejudices, they have less calories than you think. From the analyzes carried out by the National Institute of Research for Food and Nutrition for the Consortium Zampone and Cotechino Modena PGI, one pound gives a caloric intake of about 250 calories, depending on the producers – less than that of a plate of pasta. Cholesterol is also present in quantities similar to those of chicken or sea bass and in any case inferior to those of many foods that we usually consume and with less "guilt", such as eggs, seafood or parmesan cheese. In addition, Cotechino and Zampone Modena PGI have a high content of noble proteins, more unsaturated fats than saturated ones, and they lose part of the fat after cooking, which is dispersed without being ingested. They are also rich B vitamins and minerals, especially iron and zinc in a form that is highly available to the body.
This recipe has already been read 177 times!