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Cotechino special, easy recipes, recipe puffed onions with cotechino, recipe tart with fennel and cotechino, recipe cotechino cutlets with carrot mayonnaise, recipe cotechino tartare, recipe cotechino carpaccio with 2 sauce dressing, recipe baked cotechino and onion omelette, recipe plum cake with cotechino and leek, recipe potato and cotechino crackers with fondue, recipe thyme penne carbonara with potatoes and cotechino, recipe red radicchio and cotechino spaghetti with lentil cream
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| Cotechino special |
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Countless ideas to use cotechino for hors d’oeuvres, main courses salad, second courses and finger food..
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PUFFED ONIONS WITH COTECHINO
Clean the onions, blanch them for a few minutes in boiling and salted water, drain and allow them to completely cool. Cut the onions horizontally in half, remove the central leaves and chop them finely. Make them brown with a little oil in a frying pan and, finally, add salt and pepper and allow them to cool. Slightly beat the eggs in a bowl, add the crumbled cotechino, the onions and the bread previously softened in milk and well squeezed of excess.
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TART WITH FENNEL AND COTECHINO
Prepare the puff pastry: place the flour on the pastry slab and add the butter in chunks, work the pastry with your fingertips to form crumbs, add salt and the water and knead quickly. Form a roll, wrap it with clingfilm and allow it to harden in the refrigerator.
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COTECHINO CUTLETS WITH CARROT MAYONNAISE
Boil the cotechino following the instructions and allow it to completely cool. Once cooled, cut it into 8 slices of the same thickness. Beat the eggs with a whisk or a fork in a bowl, grate the orange zest and mix it with the breadcrumbs. Coat the cotechino slices with the flour, dip them in the eggs and finally coat them with the orangeflavoured bread. Repeat the last two steps to obtain a nice crust and do the same with the remaining slices.
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COTECHINO TARTARE
Boil the cotechino as per the instructions on the packaging. At the end cut one corner of the cotechino
package, drain away the cooking fluid and lay the cotechino on a tray, let it cool down in the fridge for
at least 8 hours. |
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COTECHINO CARPACCIO WITH 2 SAUCE DRESSING
Boil the cotechino as per the instructions on the packaging. At the end cut one corner of the cotechino package, drain away the cooking fluid and lay the cotechino on a tray, let it cool down in the fridge for at least 8 hours. After this time has elapsed cut the cotechino in very thin slices and lay them on a layer of salad dressed with only a little oil and salt. Serve the Carpaccio with the three sauces at the side.
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BAKED COTECHINO AND ONION OMELETTE
Cut the onions in film-thin slices and brown them in a pan with little oil on very low fire, should they dry up too much add some spoons of water, keep cooking until they soften up, after cooking add salt/ pepper as needed. |
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PLUM CAKE WITH COTECHINO AND LEEK
Slice the leek in extra-thin rounds, sauté it in a pan with little oil on very low fire, make sure it does not brown, if it dries too much add a little water; at the end add the minced cotechino, cook for an additional minute, add salt if needed then remove from the cooker and let it cool off.
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POTATO AND COTECHINO CRACKERS WITH FONDUE
Cut the cotechino in small dices.
Mash the potatoes with a fork and add the cotechino, cheese, parsley and one egg, add salt and pepper then mix all the ingredients well. |
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THYME PENNE CARBONARA WITH POTATOES AND COTECHINO
Peel, wash and dry the potatoes; cut them, if possible, in dices of the same size, arrange in one layer on a skillet with olive oil and sauté them, until they are browned on both sides. Finally, strain and dry on kitchen paper, add a little salt and keep warm.
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RED RADICCHIO AND COTECHINO SPAGHETTI WITH LENTIL CREAM
Boil the cotechino as per the instructions on the packaging; one it is ready, cut the required number of
slices and remove the peel, the rest may be needed for other recipes. |
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