cotechino

Cudighi Recipe

beef pork making 6-8 patties.

pork shoulder (spalla di maiale)

pork neck (capocollo)

pork butt (fondello)

pancetta

tbsp black pepper (ground)

garlic

¼ tsp nutmeg, ground

¼ tsp cinnamon, ground

cloves, toasted

Bread Rolls

Cudighi patty

Mozzarella Cheese

Sweet Peppers

Onions

Garlic Cloves

Cut the pork into coarse cubes just the right size to fit into the mincer. Spread everything out on a work surface, mixing the lean parts with the fat ones.

Spread the spices on the ground pork , mixing well, so that the ingredients blend well with each other.

At this point, grind everything with the meat grinder choosing by how much you want the dough to be chopped more or less coarsely.

If you want a very fine minced mixture you can brush the meat twice, otherwise just once, it depends on personal tastes. You can also leave a part of the bacon to be ground separately, which is coarser.

Now add any other ingredients , such as wine or pepper or juniper grains, which could not be passed through the meat grinder. Mix well with your hands, or in a planetary mixer , to obtain a homogeneous mixture.

Cudighi Sausage

Heat the marinara sauce and slice the sweet pickles, onions, garlic or any toppings you like for your sandwich.

Put the mozzarella cheese on top of the Culighi sausage and put it back on the grill to melt the cheese.

Pour the marinara sauce covering the meat patty and top with the pickles, onion and garlic.

Cudighi Sandwich

Combine the flour with 1/4 cup of Grana Padano, the butter, a pinch of salt, and 2 tablespoons of water. Let the dough rest, covered, in the fridge fo...

Cotechino and Lentil Canapés

nullC. flour

1STICK butter

3OZ. cooked cotechino sausage

nullTBSP. cream

nullTBSP. split red lentils

2TBSP. milk

almond flour

eggs

null Cherry mostarda

Salt

Pepper

<p>Combine the flour with 1/4 cup of Grana Padano, the butter, a pinch of salt, and 2 tablespoons of water. Let the dough rest, covered, in the fridge for 30 minutes. In the meantime, boil the lentils for 10 minutes then drain. Mix the eggs with the milk, cream, the remaining Grana Padano cheese, salt and pepper.</p>


<p>Roll out the dough until it is about 1/8-inch thick and use it to line tartlet molds (we used boat-shaped molds). Add a teaspoon of lentils to the bottom of each, then top with the egg mixture. Bake at 340°F on the lower rack for 25-30 minutes. Remove from the oven, let cool, and remove from the molds. Top with the cotechino cut into thin strips and the cherry mostarda.</p>


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Cudighi Recipe

Cotechino and Lentil Canapés

Top 2 cotechino recipes from across the web

The most viewed cotechino recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cudighi Recipe

Cotechino and Lentil Canapés

The most viewed cotechino recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine