Firstly, a few words about cotechino. The name derives from <\/span>the<\/span><\/em><\/strong> rind<\/span><\/em><\/strong> or <\/span>skin that dresses cotechino<\/span><\/em><\/strong>. Like many other sausages, cotechino was born as a way to preserve meat in an era when refrigeration did not exist. The less valuable parts of the pig, such as the <\/span>rind<\/span><\/strong> and the <\/span>bacon<\/span><\/strong>, were minced, mixed with <\/span>salt<\/span><\/strong>, <\/span>pepper<\/span><\/strong>, <\/span>aromatic herbs<\/span><\/strong>, and <\/span>spices<\/span><\/strong> both to flavor them and to aid their preservation, inserted into a casing, and finally dried in a wood stove or on a brazier, then stored in cold home cellars. From the ingredients used, we can tell it was a poor dish, typical of peasant tradition. Still, time has ennobled this specialty by bringing it to the tables of <\/span>starred restaurants<\/span><\/strong>.<\/span><\/p>\n Once, each peasant family made its own cotechini according to a secret recipe passed down from generation to generation. I still remember that in the countryside where my great-grandfather lived, the family made cotechini after slaughtering the pig in mid\/late November.<\/span><\/p>\n <\/p>\n I cannot forget the joke made by my friend Anna, who was born and raised in Tuscany, when she said, laughing:<\/p>\n “Monica, we Tuscans eat a lot of meat. But even we Tuscans don’t eat a piece of meat wrapped in another piece of meat.”<\/p><\/blockquote>\n It is an ancient recipe dating back to the 19th century.<\/p>\n Artusi presents it as follows (Recipe No. 322, Coteghino fasciato):<\/p>\n “I’m not giving it to you as a fine dish, but as a family dish; it works very well, and you can even serve it to your close friends. […], those who can make it should invite them to their table from time to time to enjoy it.”<\/p><\/blockquote>\n He adds that if you want your guests to speak well of you once they return home, this is a dish to cook for family and friends. And I agree with him.<\/p>\n Cotechino fasciato, not in crosta, i.e., wrapped in a layer of shortcrust pastry. These are two different recipes. For the wrapped cotechino, you will need a large, flattened slice of turkey, cooked spinach to add color when you cut the slices, and, of course, a (mini) cotechino.<\/p>\n <\/p>\n The idea of tying a roast can be intimidating for those without experience. <\/span>But it’s a task that, in my opinion, even the least experienced home cooks can master. <\/span>Don’t believe me? Trust me, and please keep reading.<\/span><\/p>\n I took a cooking class and trussed I don’t know how many roasts.<\/span><\/p>\n But before that, I did what I could, and I still do.<\/span><\/p>\n That’s the first rule to remember: if you make a mistake, you can start over.<\/span><\/p>\n The second essential thing is that if the trussing isn’t perfect, don’t worry. <\/span>The string will be removed anyway.<\/span><\/strong><\/p>\n Use a thin kitchen string.<\/span><\/p>\n Cut a 50 cm long piece and 5-6 shorter pieces (about 12 cm).<\/span><\/p>\n Prepare the roast ingredients, and place the open turkey slice on a sheet of parchment paper, with the long piece of string under the slice, right in the center, lengthwise.<\/span><\/p>\n The ends of the string should stick out from under the slice.<\/span><\/p>\n Arrange the spinach and cotechino as indicated in the recipe, wrap the roast in parchment paper, and try to tuck the ends of the roast inwards.<\/span><\/p>\n Use the long string to close the roast lengthwise. Place the shorter strings under the roast, about 2 cm apart. Tie a knot for each string.<\/span><\/p>\n Finished!<\/span><\/p>\n A very popular dish along the Via Emilia is cotechino with potato pur\u00e8. It is also one of my favorite dishes. My family’s recipe calls for wrapping the cotechino in turkey, which, like veal, can be cut into a large slice that your butcher can pound thin.<\/p>\n My friend Giuliana from Vignola pointed out to me that this is now a vintage roast. All the more reason to share my family’s recipe.<\/p>\n<\/div>\n Buona cucina, Monica<\/p>\n Many sides work well with this roast, from mashed potatoes to glazed carrots, which even Pellegrino Artusi suggests (<\/strong><\/span>HERE<\/a><\/strong> you can find the recipe). But the flavor I love most in this dish is the spring onions with balsamic vinegar (<\/strong><\/span>HERE<\/a>).<\/strong><\/p>\n![\"Wrapped](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2021\/12\/427DD251-DD84-4DB4-B5F4-795A3863363C.jpg\" "\\"Wrapped")
<\/p>\nCooking notes: how to tie a roast<\/h5>\n
I still sometimes risk getting tied up with the roast. When that happens, I smile and start over.<\/span><\/strong><\/h5>\n
How to proceed<\/span><\/strong><\/h5>\n
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<\/p>\nWrapped cotechino (cotechino in galera)<\/h4>\n
\nCotechino fasciato is usually wrapped in a slice of veal or pork.<\/p>\nWhat sides to serve this roast with<\/strong><\/h5>\n
Keep in Touch<\/b><\/h5>\n
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