Cotechini, Zamponi, Bondiole, Capelli Dei Preti

The cotechino, of some size, priced by weight, is simply pricked with the point of a carving fork in two places to prevent its explosion in the pan, is wrapped in a clean linen cloth, secured at both ends, put into an enamelled-iron casserole, and covered with cold water, which is brought to the boil and simmered with the lid on for at least 1½ hours. Any juice which this object exudes is retained in the cloth and poured over it in the serving dish. (The liquor, skimmed of its fat when cold, is used for cooking haricot beans.) Serve the cotechino hot with pommes à l’huile, or polenta or passato di patate, and with spinach or a root vegetable.