Tag: match

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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In the tutorial, discover some tips to cook the cotechino

which types to prepare and how to match them – Italian Cuisine

Bread is the symbol of conviviality par excellence. At Christmas serve it on the table, prepared by you, following our recipes, and matched with the dishes of the Feste menu

On the daily table can never miss the bread, let alone on Christmas, a true moment of sharing and being together with joy. There is nothing that gives more warmth and happiness than the smell of freshly baked bread, so put it in the center table at Christmas it's the right move to start a family lunch with a smile.

But instead of going to the baker early in the morning, why not prepare it at home? Preparing the dough is easy, especially if you have a kneader handy. Know that it takes time, but at Christmas we all slow down, right? Then you need them water, flour, baking powder and a pinch of salt. Pay attention to leavened, to be carried out in an environment between 24 ° and 30 °.

Are you looking for some particular ingredient or a type of bread that will amaze your guests? Below, some tips to prepare and serve the perfect Christmas bread he combinations not to be missed!

Bretzel for appetizers

The Bretzel it is the typical bread of Germany or South Tyrol, with a characteristic knotted shape. To serve on the table on the appropriate wooden support with four arms, it is the bread of conviviality par excellence. To prepare it, you need water, 00 flour, dry beer yeast, butter and coarse grained salt. After having prepared the leavened dough and joined it to the dough, it should be left to rest for a couple of hours. Once ready, it should be divided into small cakes to create cords of about 50 cm each, to be shaped in the shape of a slow knot. After having left them to rest, the bretzels are cooked in boiling water mixed with bicarbonate, until they become shiny. After draining, they should be sprinkled with salt and cooked in the oven at 220 ° for about 20 minutes. Serve the bretzels with the speck and all the sliced, as well as with the classic ones appetizer preparations, like Russian salad, pate, pickles and pickles.

Bread with aromatic herbs or with seeds for main courses

The aromatic herbs are an ingredient that can not miss in the pantry: if you have a vegetable garden available, go out in the morning to pick up a few sprigs of rosemary, still covered with frost: in the bread will give off an intense fragrance, which goes well with i cold cuts and cheeses. Otherwise bought in grocery store sunflower or sesame seeds, rich in vitamins and minerals, to make full of well-being. Combine the bread with seeds also ai seconds of meat or fish, making them even tastier thanks to the herbs' aromas. The bread with seeds it is delicious also cut into slices and toasted, with creams and sauces.

Walnut bread for cheese

After preparing the dough and giving it the shape of a small loaf, fill it with le walnuts, the main fruit of the Christmas table. Chop the kernels and add them to the sunflower seeds, before pouring them into the dough: their delicately sweet taste will make the bread even more inviting. Nuts and cheeses marry to perfection, the bread with walnuts therefore it is combined with gorgonzola, mixed cutting boards, mascarpone cheese.

Panpepato as a dessert

The pappery bread and the sweet bread typical of Christmas. It is called this way, even if there is no shade of pepper: originally it was called Pampapato, in honor of the Pope, for whom it was said it was prepared. From the original cup-shaped shape, to prepare it you need flour, almonds, honey, cocoa powder, candied fruit, cinnamon, minced cloves and dark chocolate, which must be kneaded together for a long time, together with water or milk. Once the mixture is firm, it should be shaped like a cap and fired. It is served at the end of the meal, or as a snack.

Traditional sausages: learn to choose and match them – Italian Cuisine

Guided by a skilled hand by the Spreafico family, the Marco D'Oggiono ham factory has been producing excellent products for over 70 years. To be enjoyed alone or in delicious fingerfood.

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Marco d'Oggiono, who was he? Without sin of irreverence, it must be said that the name of this Renaissance painter born in the town of Oggiono, is not so well known to most: yet he was one of the favorite disciples of Leonardo da Vinci and his paintings are kept in large museums.

Just to pay tribute to his most illustrious fellow citizen, the Spreafico family has baptized Marco d'Oggiono his ham factory: and tasting the excellent charcuterie that they produce for more than 70 years, with passion and craftsmanship, we can say that the result is worthy of the master to whom they have dedicated it.

Today to drive the sausage factory are the three brothers Spreafico, Agnese (guest of our studio), Giulia and Dionigi: they were their parents, in 1945, to found the company, focusing on that raw ham that is still their flagship, but which is not at home in Brianza.

Essential, for the perfect natural seasoning, is the position of the ham factory in Lariano triangle, between the two branches of Lake Como. "Here, says Agnese," the fresh air of the hills intersects with that of the lake (the Lario and three minors), it is never very dry or humid, and allows us to use very little salt ". It is no coincidence that the pride of the raw ham Marco d'Oggiono it's the exceptional sweetness, a lot appreciated by emblazoned restaurateurs and chefs, with which the sausage factory mainly works.

But to savor it you can make a visit to the farm, where many excellent salami are sold: like the classic salami Brianza, but prepared with meat from Italian pigs of the raw prosciutto dop dough; the new Celtic Line (see recipes), with a smoke so delicate as to be perceived as a nuance of taste; cold meats to be cooked, including the awarded liver mortadella and the cotechino vaniglia from Brianza, with a spicy fragrance. And then bacon, speck, bologna, cup. A true example of high craftsmanship.

Agnese Spreafico (left) with Chiara Caprettini, blogger and writer, author of the dishes

Texts by Marina Cella
Recipes and preparation of Chiara Caprettini
Video Diego Stadiotti

Raw ham Marco d'Oggiono

Produced only from thighs of heavy pig of the Po Valley, with little sea salt and no preservatives, seasoned naturally in ventilated rooms (16-22 months, up to 30). It is soft and fragrant, very sweet and digestible. Appointed Traditional Food Product (PAT) by the Lombardy Region.

Bresaola the sweet Chianina

Handmade, is prepared with cow's tip of valuable Chianina breed. It has a subtle texture, fine fibers that melt in the mouth and a sweet and slightly spicy taste.

Celtic Lard

It is characterized by one light smoked never intrusive. Prepared with heavy pig, is worked dry and seasoned with tenuous herbal scent aromatic.

knoll

It's a Italian pork belly, rolled up, cooked and slightly smoked. It belongs to the Celtic Line, the same of lard, characterized by a slight taste of smoke.

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