Cotechino with Lentils
We are getting into the really ‘good stuff’ on Pomodori e Vino. Y’all might think that the pasta section was good… but we are coming into the ‘Variety Meats’. Hold on folks~ this is going to get good.
This week is the perfect example.
Cotechino sausage with Lentils.
What the heck is a cotechino? I wasn’t sure… but spent days looking in Birmingham and even in Atlanta. No luck.
With a little help from Marcella and Victor, I was able to order it online. Only a Pomodori e Vino’ette’ would be willing to go to the ends of the earth to find that one special ingredient.
Cotechino is a specialty sausage typically from Modena Italy. (why oh why didn’t we make this while we were in Bologna??)
This recipe calls for the elusive cotichino sausage, served with lentils. The perfect good luck meal for the new year. It had a good flavor combinatin of pork sausage and beans. We enjoyed it very much… hopefully our good luck will carry through to 2011.
In the mean time… Liver, Sweet breads, Brains and Tripe.
Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog …
This week is the perfect example.
Cotechino sausage with Lentils.
What the heck is a cotechino? I wasn’t sure… but spent days looking in Birmingham and even in Atlanta. No luck.
With a little help from Marcella and Victor, I was able to order it online. Only a Pomodori e Vino’ette’ would be willing to go to the ends of the earth to find that one special ingredient.
Cotechino is a specialty sausage typically from Modena Italy. (why oh why didn’t we make this while we were in Bologna??)This recipe calls for the elusive cotichino sausage, served with lentils. The perfect good luck meal for the new year. It had a good flavor combinatin of pork sausage and beans. We enjoyed it very much… hopefully our good luck will carry through to 2011.
In the mean time… Liver, Sweet breads, Brains and Tripe.Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog …
Ciao Y’all,
Sandi
I am glad you stayed with it, Sandi, and got the cotechino. What makes cotechino so delectable, and so different from any other sausage, is that it contains a very large proportion of pork rind that when cooked becomes dissolvingly tender. Fresh raw cotechino needs to be soaked overnight and cooked for hours, but these pre-cooked cotechini that are now available cook in their own sealed foil packet in just 20 minutes.
In case Cindy is eavesdropping, there is very little fat in cotechino. Rind isn’t fat.