Precooked Cotechino Medaglia d'Oro 500g

HK$135 HK$260 HK$385

Piece 500g

The inimitable fragrance of cotechino sausage, with its decisive and spicy notes, introduces rich flavours and a gratifying consistency.

Cotechino is steamed. It shows a pink red color, a coarse and very fragrant "collagenous" paste. It is consumed hot, and is characterised by the texture of soft and sticky meat and by the perfect balance of spiciness.

Heat it in a bain-marie in its aluminium case, open the bag and cut it into thick slices to arrange the serving dish.

The origins of the cotechino are vague, but we could consider it the ancestor of all deli meats, it was solely prepared by the "lardaroli" and the "salsicciari" (sausage makers) in ancient times. The first mention regarding cotechino is made in a ceiling price only in 1745, and the first recipe appears the following year. This deli meat is enhanced and ennobled thanks to the great father of Italian cuisine Pellegrino Artusi who, in his immense work, "Science in the kitchen and the art of eating well", speaks with great joy of the famous "cotechino fasciato" (“swathed cotechino”). In Mantua on August 15th, for the feast of the Madonna delle Grazie, after the pilgrimage, it is customary to eat the sandwich with the cotechino.

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The sharp,slightly piquant flavour requires a wine with good acidity, sharp, a bit rough austere, rugged, full-bodied, for this reason Refosco and Nebbiolo are both perfect. The softness, the sumptuousness and the good flavour of the cotechino will be perfectly balanced by the character of these two wonderful wines.

COTECHINO WITH LENTILS

Ingredients:4 white onions, 250g di cotechino precooked, 100g of bread, 2 uova, Extra virgin Olive oi, Butter, Milk, Salt e peppre.

Cook in simmering water for 30 to 40 minutes. When cotechino is simmering, heat oil in a medium saucepan over medium heat. Add onion and carrot. Reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add celery and garlic; cook, stirring, 2 to 3 minutes more. Add lentils and bay leaf; stir to combine. Add water to cover the lentils by 1 inch. Bring to a gentle simmer and cook, stirring occasionally and adding liquid from cotechino, as necessary, to keep lentils covered, until tender, 30 to 40 minutes. Drain any liquid from pot; remove and discard garlic and bay leaf; season to taste with salt and pepper. Spoon lentils onto serving plates. Transfer sausage to a cutting board and cut into 1 ⁄ 3-inch-thick slices; arrange on top of lentils. Garnish with celery leaves. Serve warm.

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