Cotechino is sausage from the region of Emilia, composed of a mixture of pork, lard, rind and spices. The version from Modena has obtained the prestigious IGP label and its name derives from the word cotica, meaning pork rinds, as they are the foundation of the mixture. In fact, cotechino was invented precisely to make use of the rinds and other less prized parts of the pig. Since slaughter took place in December, this sausage became a symbol of celebration, accompanied by lentils, mostarda or mashed potatoes. Here’s how to make the most classic version, as well as some tasty alternative variations.
New Year’s tradition: cotechino with lentils
Ingredients: 1 1/2 lbs. artisanal cotechino, 7 oz. soaked lentils, 2 shallots, 1 celery stalk, 1 carrot, 1 tbsp. tomato paste, garlic, bay leaf, 2 glasses of red wine
Method
Leave the cotechino to soak in cold water for 30 minutes, then dry it with a dishcloth and perforate it with a toothpick in three or four areas, so that the fat can release while cooking. Wrap the cotechino in a dishcloth, tie it up with kitchen twine, then place it in a large saucepan. Cover it with cold water and let it cook for about two and a half hours, simmering over low heat. In another skillet, sauté the carrots, celery, garlic, and sliced shallots in a bit of oil. Add the lentils, previously soaked and rinsed, and toast them for a few minutes. Then add the tomato paste and bay leaf, pour in the wine, and cook for 40 minutes, adding boiling water if necessary. Once cooked, remove the cotechino from the water and dishcloth, peel it and cut it into slices of about 1/2 inch. Season the lentils with salt at the very end, then place them in a serving dish. Top with the cotechino and serve.
Cotechino salad
Take a medium-sized cotechino and boil it. When it’s ready, peel it and wait for it to cool. At this point, cut it into slices and then into cubes. Take two heads of escarole, wash them, and cut them into thin slices. In a serving dish, combine the escarole, the cotechino pieces, a peeled apple cut into small pieces, 1 cup of chopped walnuts, and pomegranate seeds. Dress with a drizzle of oil, a pinch of salt, and serve.
Saffron risotto and crispy cotechino
Cut a boiled cotechino into 1/2-inch slices, then cut them into pieces that aren’t too large. Place them in a non-stick pan with a drizzle of oil and sauté until crispy. Separately, prepare a saffron risotto. Once it’s ready, plate it, top with some chopped cotechino, and serve.
Pumpkin and cotechino “candies”
Take half a pumpkin, peel it, cut it into slices and place them on a baking sheet lined with parchment paper. Bake the pumpkin at 350°F for 30 minutes. Once ready, cut them into small pieces and set aside. Meanwhile, boil a 1 lb. cotechino and, once ready, peel it and cut it into cubes. Roll out some puff pastry dough and cut out some rectangles. Place a piece of pumpkin and a piece of cotechino in the center of each rectangle. Roll up the dough and seal it, brushing it with beaten egg yolk and pressing down on the edges, to give it the shape of a candy. Carefully place them on a baking sheet lined with parchment paper and bake at 350°F for 15 minutes, until they are golden on the outside. Serve as an appetizer or as a buffet finger food.