Precooked Cotechino, Italian Food by Salumi Pasini, 500 gr

Product Information

COOKING TIPS: Put the bag with the cotechino in a pot with plenty of cold water, bring to boil and then simmer for about 30 minutes. If you wish to make a complaint or contact us, you can use the address above, or follow our complaints procedure.

It describes how the pandemic gave rise to the notion of tòla dòlza, as Jessica experimented with cooking over fire during lockdown. If you have any specific product queries or require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.Some Christmases, when we were really lucky, that little lot would be preceded by wafer-thin slices of raw beef or fried eggs topped with generous shavings of trifola, the white truffle of nearby Alba. Go nuts and stuff a duck with pre-poached cotechino and serve with a fairly intense red wine and honey jus, the plate decorated with whole roast or candied chestnuts beside the lucky duck. That is also why my home-made Cotechino is not “reddish” in colour (nitrates usually make cured meats look red). We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products. The Cotechino sausage hails from the Modena region in Italy, and is a traditional winter warming dish that is especially popular served with lentils at Christmas time.

At Christmas, he always used to bring with him a great trays of snails - these were, in fact, the only "exotic" touch in a long list of antipasti that were otherwise strictly Piedmontese: vitello tonnato (sliced veal with a tuna mayonnaise); insalata russa (Russian salad); cotechino (a large boiling sausage) served with cheese fondue or puréed potatoes; sancrao (cabbage marinated in vinegar); and cardoons with bagna caoda (an anchovy and garlic sauce). Its essays and recipes describe how the couple bought the property at auction in 2017 – theirs was the only bid on an unloved building that Lara describes as a ‘bruised peach’ – through renovation to opening in 2019. Gusto delicato e bilanciato, salato al punto giusto, posso azzardare che sia il miglior cotechino che io abbia mai assaggiato fino ad ora! The Soave will fit the bill, but red-wise we need something with bite - try Emporio Barrel-Aged Syrah Sicilia 2000 (16.It works, Lara insists: “[Zabaglione] can go on your espresso, on top of your sausage, next to your egg. Our product is a traditional Italian sausage, made from premium pork, cooked and seasoned with an exciting blend of herbs and spices. Massimo’s childhoodmemories of festive feasts prepared by his grandmother are at the heart of ameal that celebrates the robust, savoury ingredients of his home region, famous for parmesan, balsamic vinegar and Lambrusco.