Tag: cotechino

Potato croquettes with a heart of cotechino – Italian Cuisine

Wash the potatoes well without peeling them, then boil them for 25 minutes in boiling and slightly salted water.
Drain the potatoes, peel them, mash them with a potato masher and let them cool.

Meanwhile cook the cotechino. I used a pre-cooked cotechino to save time: put it with all its aluminum wrapping in a pot full of cold water, bring to a boil and then calculate 20 minutes of cooking.
Then remove the package, remove the liquid that has formed inside, peel the cotechino and cut into 12 pieces.

Once the potatoes have cooled, add egg yolk, cheese, salt and nutmeg and mix.

Take back the cotechino and wrap each cube with the potato mixture.
Pass the croquettes so formed first in the flour, then in the beaten egg and finally in the breadcrumbs.
Fry in hot oil, stirring them from time to time until they brown evenly.

Your potato croquettes with a heart of cotechino are ready: serve immediately!

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Filo pasta baskets with lentils and cotechino – Italian Cuisine

Cook the cotechino in a saucepan with plenty of water. If you use fresh cotechino cooking times are longer, depending on the size. In case you have chosen to cook a precooked cotechino, the cooking time is about 15 minutes. Once cooked, remove the silver envelope and then the skin, and slice it.

Prepare the lentils. Prepare a mixture of celery, carrot and onion and fry in a pan with the oil. Add lentils and salted, flavored with rosemary and cooked, pepper to taste.

Prepare the baskets of filo pastry by brushing the first sheet of phyllo with oil. Overlap the second sheet of phyllo and brush it too. Cut out regular phyllous squares and place them in the molds as a basket.
Bake in ventilated oven at 180 degrees for a few minutes, checking visually. Pasta fillo cooks very quickly!
Let it cool before unmolding and set aside.

Just before serving, fill the fennel baskets with lentils and garnish with pieces of cotechino.

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The cotechino, the tips to choose it and to match it – Italian Cuisine

Soft, succulent and very sweet: cotechino is the tradition of the New Year. Choose the best and combine it with mashed potatoes, Jerusalem artichokes, lentils and vegetables such as string beans and spinach

The cotechino It is a sausage of Emilia origin, composed of a mixture of pork, rind and lard, as well as salt and spices. Unlike common salami, it must be cooked before being consumed. In 1999 the Cotechino Modena received the Igp recognition and it is produced, among others, in the provinces of Modena, Ferrara Ravenna, Rimini and Forlì. But how do you choose and how it matches a cotechino? Let's see it together.

How to choose it

If it is a craft product, pay attention to the percentage of fat compared to the leaner meat: better a cotechino slimmer compared to one with a lot of fat. The latter must then be a fine texture, well ground. The color must tend to pinkish and not to dark red and the scent remains delicate and sweetish.

The best cooking

The best way to preserve the organoleptic characteristics of the cotechino is to cook it steam powered. Naturally this technique requires more dilated times than immersion: for a piece of 500 g it is necessary to consider 3 hours instead of 2. For cooking a large pot is used, with a small amount of water, inside which a grid is placed where place the salami. Cook on a gentle flame for 3 hours, and in any case until the tines of a fork gently sink into the meat.

And if you do not have that craft …

As with many products, cured meats crafts are to be preferred over industrial ones. Also in this case one made with traditional methods, with super-selected meats, is preferable to a precooked, without doubt easier to cook and faster. But precooked cotechini are not all the same. there are also quality. Always choose a product made by a serious and known company. Leave the superscontati alone. If you want a chef's advice, there is nothing left to do but follow the directions of Davide Oldani.

Cotechino and ….

The most suitable combination, above all in times of veglioni it is with lentils, especially those of Castelluccio di Norcia. Excellent also served with a mashed potato, or Jerusalem artichokes, or even chickpeas. If you like spinach, boil them, toss them in a little oil with a clove of garlic and then serve them with the cotechino. Otherwise another vegetable that goes well with this salami are the beans. Also in this case passed in a pan with garlic and a little butter.

20 recipes with cotechino

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