π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This sausage is made from cotica or pork rind mixed with lean pork meat, fat and spices and some parts, like ears, which when properly boiled for a long time give it incomparable juiciness. The pork rind turns gelatinous and is essential to the taste of the sausage. Cotechino is usually served with lentils, cabbage and sauerkraut. It is also an essential ingredient in a good bollito misto. It can also be eaten in the same way as zampone, stuffed pigsβ trotters. In Puglia they make a type of cotechino which is cooked and eaten cold instead of hot. The difference being an incredible amount of peperoncino (chilli) added to it to ensure it is washed down with lots of wine!
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement