What is cotechino?
For New Year celebrations, many Italians traditionally eat the sausage cotechino con lenticchie or cotechino with lentils. Cotechino, one of the most popular prepared meat in the ground, is made of boiled pork sausages with an accurate combination of ground fat, bark and butt. Like salami, this sausage is preserved by various healing agents such as nitrites, and then spice with a range of ingredients that differ from the region - from cinnamon, nutmeg and wine to clove, garlic and thyme.
derived from cotica , a Italian word for skin or bark, can be written in several other ways such as coteghino or cotecchino . According to its modern manufacturers, it dates back to the Italian village of Gavello at the beginning of the 16th century. Several regions of Italy, especially in the north, have popularized versions of meat with significant improvements of spices and proportions. The cities of Modena, Zampone, Lombards, Veneto and others have unique recipes.
meat proportions andSpices differ, but not much. One recipe for 6 pounds. (About 2.7 kg) connected by the chef Len field on the mountain sausages, only £ 0.33 (about 149 g) of fat and 1.5 lb (about 680 g) bark for £ 3.75. (about 1,700 g) pork ass. The meat is ground and then cured by salt and other therapeutic substances such as dextrose and amesphos.
What makes links unique is the exact combination of spices that cooks add to the meat. Typical ingredients include white wine, cinnamon, garlic powder, salt, pepper, marjoram, nutmeg, clove and thyme. After it is gently mixed and sits in the fridge for one day, the meat is stuffed with cows size packaging to solidify, hand sausages. These can be hung on a hook on dry in the air - sometimes several weeks. Simple cooking is prepared to be sliced and consumed.
perhaps the most traditional way to eat cotechino is to make it a starFoot lens. The recipe of Italian chef Mario Batali, who is available on his Babbo Ristorante in Italy, puts the disk sliced on the sliced cotechino on the bed of black lenses spiced with garlic, sage, pepper, olive oil and red wine. Cotechino is one of the tastier Italian sausages to use smaller parts of pigs. Another storage sausage called Salama Da Sugo uses spicy spare parts and organs, from tongue to lungs that must be cooked for five hours before they are ready to eat.