Our latest cotechini on offer for light and alternative recipes.

Last year, the Modena IGP Zampone and Cotechino Consortium released a cookbook, right after the Christmas holidays, created in collaboration with hospitality schools from all over Italy on how to use cotechino in light, fresh, and creative recipes. We are eager to promote this attempt to de-seasonalize cotechino consumption again without delay this year.

Surely because it is very cold and there is still a need for strong, hearty, nutritious foods. Surely because in such a harsh winter, being cooped up at home, we want to carve out a few occasions that remind us of the joyful mood of the Christmas festivities. Surely because the cotechino we are about to present to you, the classic pre-cooked one from Salumificio Pedrazzoli, is truly exceptional. And surely, because these are our last cotechini, making it a true occasion!

We are talking about a cotechino made from lean 100% Italian pork minced to a medium grind, with the rind ground more finely and seasoned with salt and pepper. Moreover, we are talking about one of the rare producers of cured meats in Italy with a complete closed-loop supply chain. From animal feed to the final cotechino: everything is produced by internal agricultural companies owned by the Pedrazzoli family, ensuring a very tight supply chain control and the high quality of the product that follows.

Besides the classic version with lentils and beans on a bed of mashed potatoes, accompanied by a glass of good Lambrusco, we suggest it to you, as the Consortium did, in a couple of light and alternative recipes.

Cotechino as finger food. Sauté half an onion with a few juniper berries and three sage leaves; add the diced cured pork; boil the lentils for 45 minutes; add the lentils to the sauté and a glass of wine; once the wine has evaporated, add a bit of vegetable broth; blend part of the lentils; cut the cotechino into about 1 cm slices and then dice it; cook the cotechino in a skillet with the juice of an orange until it becomes crispy; pour the purée into a container using a pastry bag; place the cotechino and a few lentils for garnish. Always serve with Lambrusco, but a Lessini Durello will also do.

Lasagna with cotechino. Prepare a fake ragù by crushing the cotechino in a pan with some tomato sauce. There’s no need to add salt since the cotechino is already salty enough. Meanwhile, prepare the béchamel. Cook the fresh lasagna sheets in boiling salted water. In a baking dish, layer the béchamel, pasta sheets, the cotechino ragù with tomato, and béchamel. Make 3-4 layers, finishing with the ragù and béchamel. Bake for about 20 minutes in a preheated oven at 180°C. Et voilà: delicious and flavorful lasagna with cotechino.

The cotechino season is not over yet, let's bring it back to the table!
 

S&M