November 30, 2011

This week I made a batch of Cotechino (Muset in Friulano). Cotechino is usually made using the skin and the scraps leftover from salumi and sausage making.   I decided to use the leftovers of my Berkshire Salame and Sausages adding also hocks, feet , jowls, snout, and some selected lean meat.  Of course I added Riesling and a spiced Whisky. 

Cotechino needs to be boiled for a long time so as to become soft and release all the extra fat.  To make things easy I boiled the cotechino and vacuum packaged it.  It will be stored in the freezer.  When needed, you just drop the bag in boiling water for a few minutes and serve. 

As you can see from the last picture, about an inch of fat is left floating in the pot after boiling.

I will try one in the next few days and post the recipe.

Sunday December 4, 2011

I have been home sick for the last couple days.  I find it comforting cooking so I decided to make Cotechino con Lentigle.

I made the lentils as per the traditional recipe with the exception of adding red wine-balsamic vinegar-port instead of chicken stock. Sort of a sweet and sour taste that is needed for such a dish.  If you need the recipe see a wonderfull blog spot called "Memories of Angelina" where it also explains the folklore of the dish served at the end of the year to ensure good luck in the new year. 

With my cotechino, after you cut the bag open you only need to score lightly the cotechino longways and peel off the skin. Handle the cotechino with care while you slice it and lay on top of the lentils.

This dish pairs well with a good semi-dry Lambrusco.