Tag: cotechino

Modena in… party with Zampone and Cotechino Modena Igp – Italian Cuisine

A weekend, the one from 11 to 12 December 2021, with a very Christmas flavor – it should be said – Modena is celebrated as the capital of Zampone and Cotechino Modena Igp by hosting the tenth edition of the festival of the same name in Piazza Roma. The greedy anniversary is celebrated with two days full of … special ingredients: concerts, shows, special guests and, of course, the two absolute protagonists, Zampone and Cotechino Modena Igp.

Saturday 11 December / Special Edition 2021

The National Cooking Competition returns this year too "The Zampone and Cotechino Modena PGI of the chefs of tomorrow": A special edition that from 10.30 will see the students of the 6 winning institutes of past editions participate, with their recipes based on Zampone and Cotechino Modena Igp.

The showcooking will be accompanied by the live preparation of zamponi and cotechini, stuffed and tied by hand by expert butchers.

The young chefs will be judged once again, together with other experts and representatives of institutions, the three-starred chef Massimo Bottura which with its Osteria Francescana has won – the first Italian restaurant ever – the title of Number One in the world twice (2016 and 2018) in the illustrious list drawn up by 'The World's best 50 Restaurants Awards'.

The competition "The Zampone and Cotechino Modena PGI of the chefs of tomorrow"Aims to enhance and stimulate the creativity of young cooks: each class will participate with its own recipe, using the originality, competence and unscrupulousness with which, in previous editions, it deserved the victory. Creations that have amazed and enthralled such as the Zampastiera (or the typical Neapolitan sweet marries the fragrance of the Zampone), the Cous cous of Cotechino, the Tartare of Cotechino and scampi, the Zamburger, the Rizampbollita or the Cubo di Cotechino Modena Igp and heart of Chestnut.

New ways to enjoy these two excellence of the territory in an original, tasty and fun way.

“Every year the kids amaze us with their ingenuity and creativity and it is increasingly difficult to choose who to reward. This, for them, is an important stage, because it puts them in front of a competition with other schools and because Massimo Bottura is judging their performance. Their emotion in front of the great chef is palpable”- affirms the President of the Zampone and Cotechino Modena Igp Consortium, Paolo Ferrari.

Sunday 12 December / Excellent tastings

To end the weekend in beauty and taste, from 10 the Consorzio Zampone and Cotechino Modena Igp, in collaboration with Piacere Modena – GUSTI.A.MO la solidarity, will accompany visitors in a gastronomic journey to the roots of the Modenese PDO and PGI products, ambassadors of stories, people and the culture of the territory.

In compliance with the containment measures of the pandemic, it will be possible to access the tensile structure in Piazza Roma from 10.30, subject to availability and after checking the Green Pass and measuring the temperature.

Info and program: 059/208672 www.piaceremodena.it

The complete program is available on www.modenaigp.it

The event will be broadcast live on TRC TV (Emilia-Romagna digital terrestrial channel 11) and on ER 24 (Sky channel 518).

December 2021

Francesca Tagliabue

Advanced cotechino? Go for ragù! – Italian Cuisine

Just cotechino and lentils! New Year's is long gone and you are tired of this dish. But instead of throwing away the cotechino, make us a ragù. As? Here is the recipe

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

Cotechino recipe with lentils and turnip greens – Italian Cuisine

We experimented with the "slow cooker": an ally that cooks for a long time, in a very delicate way, and without the need for control. To go out in the morning and find New Year's dinner ready in the evening

Ingredients

700 g 1 fresh cotechino in a vacuum bag
500 g Castelluccio lentils
200 g peeled turnip greens
1 carrot
1 pomegranate
1 onion
cloves
rosemary
garlic
chili pepper
dry white wine
salt
extra virgin olive oil

Duration: 8 h 10 min

Level: Easy

Doses: 4 people

Wash tightly pack the cotechino, place it still packaged in the slow cooker and cover it with water.
Switch on over low heat and cook for 4 hours, then add 1 glass of wine to the cooking water and add 1 peeled carrot into pieces and 1/2 an onion stick with 2 cloves, 1 sprig of rosemary, a pinch of salt and lentils. Cook for another 4 hours.
Remove finally the cotechino from the pot, remove it from the bag, remove all the fat and dab it with kitchen paper.
Seared quickly pan the turnip greens with a drizzle of oil, 1 whole clove of garlic, salt and a piece of chilli.
Serve them with sliced cotechino and lentils; completed with pomegranate grains.