What is cotechino con Lenticchie?
What is cotechino con Lenticchie?
Cotechino con Lenticchie is a traditional Italian pork sausage and lentil dish for New Year’s Day. This traditional dish combines two of Italy’s culinary symbols of good luck, the lentil and the pig. This dish originated in Modena and has become a celebratory dish for the new year throughout Italy.
What does cotechino in Italian mean?
[koteˈkino] masculine noun. (Cookery) pork sausage.
What is Zampone and cotechino?
Zampone is made from selected pork meat combined with rind and flavored with pepper, nutmeg, cinnamon, cloves and wine. Cotechino is made of noble parts of pork and rind: the meat is minced and flavored with herbs and spices, then stuffed into bowel.
What is cotechino sausage made of?
Cotechino (pronounced ko-te-kee-no) is originally an Emilian sausage made of pork, lard, pork rind and spices, which requires cooking.
How long does cotechino last?
They are good for boiling any time after about 5 days but perhaps at their best at around 15-20 days. By about 40 days they will be pretty dry and hard. If you want to keep them any longer, wrap them in clingfilm and refrigerate for another month or so.
What is cotechino al Barolo?
Cotechino is a kind of pure pork sausage made of skilfully dosed and minced meat, lard, bacon rind and the prestigious Barolo wine. It has to be cooked before eating and is best served very hot and in thick slices.
Where does cotechino come from?
Cotechino Modena or Cotechino di Modena [koteˈkiːno di ˈmɔːdena] (spelled cotecchino or coteghino in some major dialects, but not in Italian) is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status. Zampone Modena is closely related and also has PGI status.
What is zampone sausage?
An Italian pork sausage that has a creamy texture and a very spicy flavor. The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig’s foot. This sausage can be eaten as an appetizer or cut into round slices and served as a main ingredient to a meal.
What is zampone in Italian?
zampone (plural zamponi) In Italian cookery, stuffed pig’s trotter with spicy ground pork, usually dried and cured, often served with lentils.
What is similar to cotechino sausage?
Americans can substitute Cotechino with a fresh all-natural breakfast, or country, sausage – this is an extra-thick sausage in similar dimensions to Cotechino that is usually sliced and then cooked as opposed to being cooked whole and then sliced as we do in Italy.
How do you store a cotechino?
If you want to keep them any longer, wrap them in clingfilm and refrigerate for another month or so. To keep them for longer still, freeze them. To cook a cotechino, completely immerse the sausage in a pan of fresh, cold water and bring to the boil.
How long does it take to make cotechino con lenticchie?
Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes). In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water.
How do you make cotechino sausage with lentils?
Directions Simmer the cotechino, still in its pouch, in enough water to cover for about 20-30 minutes to reheat it. In the meanwhile, prepare the lentils: simmer the lentils in water with a sprig of sage or rosemary or another aromatic herb and a clove of garlic until tender.
How to cook lentils in a large pot?
In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
What kind of sausage is served with lentils?
Midnight is the time to break out a hearty platter of cotechino con le lenticchie, or Cotechino with Lentils. The cotechino, an extremely rich seasoned pork sausage from Emilia-Romagna, is boiled, sliced and served on top of a bed of gently braised lentils.