Zampone e lenticchie

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Cotechine are plain large sausages and zampone are the same but stuffed into a boned-out pig’s trotter; both are always poached, and usually served with lentils. Bifulco Stores on Old Compton Street made cotechine every day and they often featured on the menu at L’Escargot, but they rarely made zampone due to British pig’s trotters being too small to make stuffing them feasible. One morning, I saw eight zampone hanging in their window; I swept the whole lot off the rack, and asked them to d