All recipes written by Gordon Ramsay
Are you looking for an original and tasty idea to serve cotechino during dinner in a different way than usual? Try with the Cotechino In Crusta nice and above all tasty recipe.
The Cotechino In Crust It is prepared by boiling the meat while the washed cabbage leaves are blanched separately and placed inside the puff pastry together with the ham and cotechino. Discover the recipe for puff pastry with cotechino.
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[0] => Welcome back Befana! On January 6 she is the protagonist. Do you want some tantalizing ideas to celebrate his arrival with quick and easy appetizers? There puff pastry it is an ingredient that is well suited to any occasion, from formal to informal menus. Versatile and tasty, it fills extremely easy dishes prepared at the last minute with originality. Sometimes it takes very little, take a pastry in hand and unleash your imagination with simple appetizers and genuine ingredients. Success will be guaranteed!
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Ingredients for about 6 baskets: 1 roll of puff pastry 4 artichokes 1 medium spring onion 75 gr of diced smoked bacon extra virgin olive oil to taste Salt to taste. pepper as needed. Method: We begin the preparation of the filling. In a pan, fry the onion cut into thin slices with a drizzle of oil. Add the artichokes, previously cleaned and cut into small slices, and the smoked bacon. Cover and cook for a few minutes over low heat. Once the sauce is ready, turn off the stove and let it cool. 
Let's prepare the baskets: take some non-stick circular shaped molds and line them with the puff pastry leaving a few centimeters of the side edge, pour the strictly cold seasoning and cover with a piece of circular puff pastry, a few centimeters larger than the mold. Seal the pastry of the lower part well with that of the upper part. The excess dough, roll it up and go to form the edges. Proceed in the same way for the other baskets and bake at 180 degrees for about 30 minutes. Remove from the oven and bring to the table! 
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Ingredients for about 10 small croissants: 1 roll of rectangular puff pastry 100 gr of smoked salmon 100 gr of robiola 1 yolk sesame seeds to taste 
Method: Take the rectangular puff pastry and roll it out on a floured work surface. Cut it in half so that you have two rectangles of the same size. From each rectangle, make 5 small triangles. Separate them from each other and place a slice of smoked salmon and a nut of robiola on top of each one. 
Roll them up, making sure to seal the sides, so that the sauce does not come out during cooking. Once you have given the shape of the croissant, place them in a pan covered with baking paper and brush them with the beaten egg yolk. Add the sesame seeds and bake at 180 degrees for about 20 minutes. 
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Ingredients for about 20 stars: 1 roll of puff pastry 50 gr of peeled shrimp 100 gr of spreadable cheese 100 gr of steamed beetroot dill to taste extra virgin olive oil to taste Salt to taste. pepper as needed. Method: Take the puff pastry and roll it out on a floured surface. With the help of a small star mold, start creating your puff pastry stars. Place them on a baking sheet lined with parchment paper and bake at 180 degrees for about 10 minutes. Remove from the oven and let cool. Proceed by tossing the peeled shrimp in a pan with a drizzle of extra virgin olive oil and a few flakes of coarse salt. To prepare the beetroot cream, put the steamed beetroot cut into small pieces, the cream cheese, the oil, a pinch of salt and pepper in a bowl. Blend with a blender until you have a creamy consistency and place it inside a "squeeze bottle", a sauce container that will allow you to use it in a simpler and more beautiful way. All the ingredients to season our croutons are ready! In the central part of the star, place the beetroot cream, the shrimp and a small sprig of dill. Proceed in this way for all the other stars. 
Ingredients for about 20 saplings: 1 roll of puff pastry 100 gr of broccoli 50 gr of Parmesan cheese 5 dried tomatoes pate of olives to taste extra virgin olive oil to taste Salt to taste. Method: To prepare the saplings, take the leaf paste and proceed as for the stars, but creating the shape of the tree. Place them on the pan and bake at 180 degrees for about 10 minutes. Remove from the oven and let cool. Cut the broccoli into small tufts, boil them in abundant salted water and drain. Then sauté them in a pan for a few minutes with a drizzle of olive oil and add the grated Parmesan. As a last step, cut the dried tomatoes into cubes. We assemble all the ingredients above the saplings: over the entire surface place a veil of olive pate, while only on the upper part the broccoli and dried tomatoes, recreating a crown. Follow these steps for the remaining saplings. 
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[0] => Here comes the Befana, another good opportunity to start cooking something tasty! Here are three easy appetizers, ideal for getting together
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[0] => After the Christmas and New Year celebrations there is still an occasion to celebrate with a special menu: theepiphany, which all parties take away. The January 6 it is a day especially awaited by the little ones, who can't wait to receive the famous sock, but on this last day of celebration we will not be satisfied only with chocolates, charcoal and candies. Even if there is no real Befana menu, there are some recipes that are almost never lacking on the tables of Italians.
We say goodbye to the sumptuous holiday menus, because the day of the Epiphany will be characterized by simpler and more informal recipes, able to easily conquer the palate of young and old. In the first place there is the lasagna, in its classic version or stuffed with seasonal ingredients, as in the case of lasagna with cabbage and sausage. But even the cannelloni and baked pasta do their job, managing to immediately create a party atmosphere. Secondly, earthy flavors triumph once again, from roast beef to pork chops. And have you ever heard of the Befana stew? Similar to beef, but with a secret twist. The meat is blended with cognac and towards the end of cooking the unexpected aroma of bitter cocoa is added: a couple of spoons will be enough to create a sensational result. Clearly you can deviate from tradition and propose a more creative Befana menu: in the gallery above you will find many recipes of appetizers, first and second courses to celebrate with taste and joy. [cn_read_more id=”186406″]
Finally, the time for desserts, not just those that fill the coveted stocking. In Piedmont, for example, you prepare the fugassa d'la befana, a cake of sweet brioche bread with candied fruit that hides a surprise inside. In Venetoinstead, it's time for the pinsa della Befana, a kind of polenta pizza made with corn flour and dried or candied fruit. In southern Italy, even during the Epiphany, the traditional sweets of the holidays are tasted, in particular the cartellate Pugliesi and i pepatelli from Abruzzo. In addition to chocolates and candies, the stocking can also be filled with biscuits, such as the Tuscan befanini or the cavallucci di Siena. For the most naughty children, a few pieces of charcoal cannot be missing, obviously very sweet, especially if prepared at home with our recipe.
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[0] => The Befana comes at night, you know. But if with his shoes all broken he has to enter the house of a celiac or intolerant child, things get complicated. What can the good old woman put in the sock of those who cannot consume gluten? Obviously you can select desserts of all kinds among the gluten free guarantee products. Or it can be done in home. Obviously, a leading role can be played by fruit, fresh (oranges and tangerines always give color and scent) or dry. And then you can add chocolate and candies, taking care to select them among the "safe" ones. The extra touch, however, what will not make you feel the lack of other products not tolerated, is the realization of small home made delights. Here are some greedy and completely gluten-free ideas
It starts by melting, separately, 150 g of dark chocolate, 150 g of milk chocolate and 150 g of white chocolate. In a bowl, mix 60 g of safe puffed rice with the same number of shelled pistachios and pine nuts. Each type of chocolate incorporates one third of the mixed rice and dried fruit, then arrange the mixture obtained in well-spaced piles on one or more trays lined with baking paper. Put the sweets in the refrigerator to cool until the chocolate has solidified, before transferring them to colored tins or food bags.
It seems like a complex preparation, but it is not, it only takes a little time. After weighing them, whisk the egg whites of 4 eggs until stiff, with a pinch of salt. We will proceed first at low speed, then gradually at ever higher speed. Got one very swollen and soft mass, a quantity of sugar equal to double the weight of the egg whites is added, little by little. Continue to work until the mixture is firm and shiny. It is placed in bows with a pastry bag on a baking sheet lined with parchment paper and baked in the oven at 80 ° C for about 4 hours. [cn_recipe id=”226240″]
Finely chop 150 g of almonds and mix them with the same sugar, a teaspoon of orange flower water and 2 tablespoons of unmounted egg white. Work to obtain a firm mixture, adding more egg white if necessary. Divide the mixture into balls, arrange them on a baking sheet lined with parchment paper and let them rest overnight, then brush them with egg white and brown them in the oven at 250 ° C for about 10 minutes. [cn_recipe id=”216154″]
To prepare the candied peel, you must first peel some oranges and cut the peel into sticks. After putting them in a saucepan, cover them with cold water, bring to a boil and drain. Repeat this operation 4 times, then put the peels back into the saucepan and sprinkle them with sugar: for the peel of 4 oranges, calculate 4 or 5 tablespoons of sugar. Add a little water and boil them until they are candied. Let them dry before packing: if you like, you can dip them in chocolate melted dark chocolate, then let them dry again. [cn_recipe id=”112398″]
Briefly toast 500 g of almonds in the oven (or if you prefer hazelnuts, pistachios, or mixed dried fruit). Put 300 g of sugar and a little water in a saucepan, bring to low heat and prepare a rather dark caramel. Pour the dried fruit into the caramel, remove immediately from the heat and pour the mixture into a pan greased with oil. Level with a spatula and let the brittle cool, then cut it into pieces.
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[0] => Shrimp or shrimp it's a matter of centimeters: the seconds, as the name suggests, are smaller. Fleshy, tasty but in a delicate way, quick to clean and cook, they are both ideal for preparing a seasoning for pasta in any season. Here you will find some useful information to choose them, instead here what are their nutritional values and their properties.
All that remains is to cook them! As? For the pasta shape you can indulge yourself: that's okay long (spaghetti, tagliatelle, linguine), which short (feathers, butterflies, paccheri). And just a white pasta seasoned with a little oil, a few shrimps, an aromatic herb and a squeeze of lemon to bring a complete and tasty dish to the table. 
If, on the other hand, you have time to enrich the preparation, browse the gallery and you will find many recipes to inspire you: combine the rocket, artichokes, aubergines, make a vegetable pesto or a pistachio one, add a tomato sauce or fresh cherry tomatoes, use the prawns even raw, marinated, or add them to another type of fish such as hake.
Shrimps, radicchio and chickpeas with foam; Shrimps in tempera with sweet and sour sauce; Pumpkin gnocchi with prawns and coconut sauce; Wholemeal spaghetti with shrimps and rocket; Farfalle with shrimp; Tagliatelle with shrimp sauce; Shrimp and artichoke tagliatelle; Paccheri with prawns; Penne with hake and shrimp; Pennone and shrimps with vegetable pesto; Pasta with shrimp, tomato and coffee; Linguine with two creams and marinated prawns; Maltagliati with prawns; Eggplant spaghetti with shrimps and tomatoes; Paccheri with pistachio pesto and prawns. [cn_recipe id=”246053″][cn_recipe id=”251033″][cn_recipe id=”203596″][cn_recipe id=”220976″][cn_recipe id=”104354″][cn_recipe id=”232411″][cn_recipe id=”248558″][cn_recipe id=”43621″][cn_recipe id=”46566″][cn_recipe id=”123782″][cn_recipe id=”110754″][cn_recipe id=”60918″][cn_recipe id=”116998″][cn_recipe id=”44754″][cn_recipe id=”183518″][cn_recipe id=”1716″][cn_recipe id=”13325″][cn_recipe id=”59092″][cn_recipe id=”126705″]
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[0] => Even in winter they lend themselves very well to tasty dishes: try to bring them to the table with our delicious recipes, from appetizers to first courses up to second courses
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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.
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.
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.
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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