Cotechino con Lenticchie e Salsa Verde

Name: Cotechino con Lenticchie e Salsa Verde (Poached Pork Sausage with Lentils and Salsa Verde)
Yield: Serves 6 (Makes two 23- to 26-centimeter / 9- to 10-inch-long sausages)
Cuisine: Italian
Ingredients: Pinch of ground caraway seeds; ½ teaspoon ground fennel seeds; ½ teaspoon dried thyme leaves; ½ teaspoon ground clove; ½ teaspoon ground Ceylon cinnamon; Pinch of freshly ground nutmeg; 3 anchovy fillets, preferably salt-packed, rinsed, deboned, and finely chopped; 120 grams (2 cups) fresh Italian parsley leaves, stemmed; 15 grams (1 tablespoon) capers, preferably salt-packed, soaked, rinsed, and drained; ½ teaspoon crushed coriander seed; 1 cinnamon stick; 100 grams (3½ ounces) onion, cut into 3-centimeter (13/16-inch) pieces (¾ cup); Beef middles or bung casings, for stuffing; 2 sprigs fresh thyme; 3 fresh bay leaves; 50 grams (2 ounces) celery, cut into 3-centimeter (13/16-inch) pieces (½ cup); 35 grams (1½ ounces) carrot, cut into 3-centimeter (13/16-inch) pieces (¼ cup); 600 grams (21 ounces) pork rind; 400 grams (14 ounces) fatback; 1 kilogram (2¼ pounds) boneless pork shoulder, cleaned of sinews; Pinch of ground mace; 10 grams (1½ tablespoons) coarsely ground black pepper; 2 cloves garlic, peeled and crushed; 50 grams (2 ounces / 3¼ tablespoons) Morton’s Tender Quick; 250 milliliters (1 cup) red wine; 30 milliliters (2 tablespoons) dry white wine; 15 milliliters (1 tablespoon) white wine vinegar; 15 grams (1 tablespoon) finely chopped shallots; Coarse salt and freshly ground black pepper; 1 recipe Lenticchie in Umido

Poached Pork Sausage with Lentils and Salsa Verde

Preparation info

Serves
6
(Makes two 23- to 26 centimeter 9- to 10 inch -long sausages)

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Cotechino is a cooked salame or pork sausage that originated in Modena and more generally throughout Emilia-Romagna. The sausage is made from the pig shoulder and the skin (cotenna), which is ground, seasoned with spices such as cinnamon, cloves, and nutmeg, and stuffed into beef casings. The cotechino is poached in an aromatic broth or court bouillon, and traditionally served with lentils and a spicy condiment such as mostarda, salsa verde, or a re

Ingredients

Europe
Italy
Dinner
Main course
Mediterranean
New Year

Ingredients

Method