Tag: zampone

Cotechino and zampone: the best recipes – Italian Cuisine

Unmissable cotechino or zampone on the festive table. From appetizers to first courses, not just main courses. 15 classic, original and delicious recipes

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.

Why is it called "cotechino"?

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.

Cotechino and zampone: 4 tips

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.

Our recipes

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!

Incoming search terms:

https://gordon-ramsay-recipe com/tag/zampone

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

Zampone, how to caramelize it with orange – Italian Cuisine – Italian Cuisine

A simple and original recipe to present the Zampone di Modena PGI on New Year's Eve like you've never tasted it before

The Zampone di Modena PGI is one of the most popular regional products during the holidays in Christmas and New Year's Eve, yet its origins were not so festive. In fact, it seems that to go back to the birth of the zampone one must go back to 1511 when the troops of Pope Julius II Della Rovere besiege Mirandola, Near Modena, the homeland of Giovanni Pico, a faithful ally of France. Like all sieges, it brought the inhabitants of the city to starvation, there were only live pigs left that were slaughtered (so as not to deliver them besiegers), but also preserved. One of the cooks from Pico della Mirandola thought of resolving the situation and decided to slaughtering the animals and putting the leanest meat in a wrapper formed by the skin of its legs to preserve it and be able to cook it later. And here's the zampone!
So why do we eat it on Christmas and New Year's Eve? The peasant tradition has it that the pig is slaughtered starting from the day of Saint Lucia (13 December) and the zampone, which has always been considered a delicious product, consumed during the holidays, accompanied by the equally prized lentils.
But for this particular year, why not upset the tradition? The Zampone di Modena IGP consortium suggests a perfect recipe to give a sweet and original touch to the classic zampone, glazing it with orange juice. Here is the recipe!

The recipe for the caramelized orange zampone

Ingredients for 4 people: Zampone Modena PGI, 1 orange, 100 ml balsamic vinegar, 50 gr sugar

Method: cook the Zampone Modena PGI in plenty of boiling water until tender; remove from heat and allow to cool. Put a saucepan with it on the fire sugar and the juice obtained from orange; bring to the boil and add the zampone previously cut into slices. Leave to cook for a few minutes. Add the balsamic vinegar and let it reduce until the sauce is halved. Remove the zampone slices from the pan and, according to taste, leave to retract for a few more moments. Place the zampone slices on the plate, pour the caramel obtained over them and serve hot.