Label
All
0
Clear all filters
Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

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 pigs’ 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!

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s 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

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title