GORDON RAMSAY RECIPES

The cotechino it is one of the inevitable dishes during the new Year's Eve dinner. Indeed, it is probably the main protagonist of the menu. But how can you present yourself at the table in an alternative way? Here are some tips to propose the cotechino in way original.

Croutons of fried polenta and cotechino

To prepare gluttons croutons of fried polenta and cotechino First of all cut into slices not too thick (1 or 2 cm at most) 400 grams of polenta already surplice, very easy to find at the supermarket. In a frying pan a lot of heat is heated up olive oil and fry the polenta slices. Once they are ready, they sit on pieces of paper towels to remove excess oil. In the meantime, boil one cotechino from 300 grams for about twenty minutes. It is freed from the external skin, cut into slices and added to the fried polenta croutons. Everything is held steady with gods toothpicks and here's a great one starter in perfect theme New Year.

Cotechino, the recipe for doing it in crust

The Cotechino In Crust represents an original variant to serve this great classic on New Year's Eve. 300 grams of boiling water is boiled in salted water spinach. Then fry in olive oil one clove garlic, they are added to the pan spinach and meanwhile, 400 grams of salt are cooked in salted water cotechino. After about 15-20 minutes, take a roll of puff pastry, it is placed on the baking paper and it is stuffed first with the spinach and then with the cotechino. Roll the dough by closing the two side edges, brush it all with one egg beaten and finally let it cook in oven at 200 degrees for 20 minutes at most.

Cotechino baskets and lentils

To give a touch of fantasy to the more traditional pair of New Year's Eve you can prepare some cotechino baskets and lentils. 350 grams of it are cooked for just over 30 minutes lentils, together with 150 grams of past of tomato, a onion chopped, oil, celery it's a carrot diced and puts himself in a pot full of water a cotechino precooked 300 grams, to cook for 15 minutes. You set a roll of brisè pasta on a plane and, with the help of a circular cup, you cut out circles, to be used later to line the muffin molds but turned to the contrary. Lightly pinch the edges of the dough and keep in the oven at 180 degrees until they are well browned (it will take about a quarter of an hour or so). Finally, after warming i baskets, it remains only fill them with the lentils is two slices of cotechino.

Cotechino mini burger

THE cotechino mini burger they are a decidedly quick and easy recipe. After cooking a cotechino from 300 grams, you cut it into slices, freeing it of the film, and then arrange the slices in half a kilo of sandwiches to the milk, previously divided into two. In any case, sandwich, in short, his slice. The mini burgers are seasoned with a thread ofoil, mustard and one or two leaves of lettuce and here is a very original finger food made with cotechino able to add a touch of fantasy to your New Year's dinner.

Four chefs and four bartenders of Rome recreate and match for us the inevitable of the ball. In the January issue of La Cucina Italiana you will find recipes and combinations as you have never tasted them.
In advance for you the recipe of Marco Morello and the drink of Patrick Pistolesi.

Gua bao, Cuoco Marco Morello

INGREDIENTS FOR 6 PIECES
FOR BAOs
250 g flour – 150 g milk
15 g sugar – 15 g seed oil
3 g fresh brewer's yeast
FOR LENTILE CREAM
300 g yellow lentils decorticated onion
fresh chopped coriander turmeric powder cumin powder – salt extra virgin olive oil FOR COTECHINO
400 g 1 boiled cotechino yuzu juice – sake
sesame oil
TO COMPLETE
bitter cocoa – chives
FOR GUA BAO
Knead all the ingredients up
to obtain a homogeneous mixture
and elastic; cover with a damp cloth and let it rest for at least
20 minutes, then divide it into 6 small cakes. Roll them out giving them an oblong shape, fold them like a "booklet", place them inside one or more steaming baskets and leave them covered for about 30 minutes. Bring a saucepan of water to a boil, place the baskets on top
and cook the steam gua bao for
20-25 minutes. Remove them from the basket,
let them cool and cover with a sheet of baking paper.

Ziggy Stardust, Bartender Patrick Pistolesi

Easy commitment
Time 10 minutes
INGREDIENTS FOR 1 COCKTAIL
50 ml 20 ml 10g
5 ml
Cognac Merlet Eau de Vigne triple sec Merlet Trois Citrus citric acid – 5 g malic acid (found both in pharmacy) alternatively 15 g of juice
of lemon
bitter sugar syrup with grapefruit
blu curaçao – granulated sugar granulated pink grapefruit rind
Put a tulip goblet in the freezer while you prepare the cocktail, so that it is cold when you serve it. Dissolve citric and malic acids in 250 g of water, thus obtaining lime acid. Pour 15 g into the mixing glass. Collect all liquids (excluding
blu curaçao) and 4 drops of bitter in mixing glass with acids (or juice)
lemon), add ice and stir to cool.
Immerse the edge of the glass, for 2 cm, in the blue curaçao and then in the granulated sugar for a degrading color effect.
Strain the cocktail into the glass and decorate it with the grapefruit zest.

Tag: cotechino

Cotechino at New Year's Eve, 4 ideas to serve it in an original way – Italian Cuisine