Wrapped cotechino (Cotechino fasciato)
Wrapped cotechino is a winter roast recipe typical of Bologna and my home. This is my family recipe.
Servings 6 servings
Equipment
- kitchen string
Ingredients
- 300 g of cotechino sausage, 1 mini pre-cooked cotechino sausage If you use a larger cotechino sausage weighing 500 g, you will need a 700 g slice of turkey.
- 500 g of turkey, cut into a single slice and pounded to make it thinner
- 300 g of spinach, boiled and squeezed
- 200 ml of white wine to deglaze
- olive oil, salt, oregano, and black pepper to taste
- 1 piece of kitchen string about 50 cm long; 6-7 pieces of string about 12 cm long
Instructions
- Cook the cotechino sausage according to the package instructions.
- After cooking, open the package and, being careful not to burn yourself, remove the liquid and outer skin from the cotechino. Set aside.
- Lay the turkey slice, pounded to be broad and thin, on a sheet of parchment paper. Place a piece of kitchen string about 50 cm long between the meat and the parchment paper, lengthwise. The string should be below the center of the slice.
- Spread the spinach on the turkey, leaving the edges free. Place the cotechino in the center of the slice.
- Meanwhile, preheat the oven to 180 degrees Celsius (350 F), on the static setting.
- Fold the ends of the turkey slice inwards as best you can, then, with the help of baking paper, roll the roast up and close it on itself.
- Use the long string to tie the roast lengthwise.
- Pass the shorter strings under the roast, placing them about 2 cm apart. Tie the ends of each string to hold the roast upright.
- Breathe and don't worry; the string is mainly used to shape the roast, so the filling is unlikely to come out.
- Line a baking tray with parchment paper. Generously grease a roasting tray, place the roast on it, season with salt, pepper, and oregano, and drizzle the surface with oil.
- Cover the baking tray with aluminum foil and bake in a preheated oven for 30 minutes.
- After this time, remove the cover, add the wine, and cook for another 30 minutes.
- Leave the cotechino to cool completely in the cooking sauce. When the roast is lukewarm, strain the sauce and set it aside.
- Remove the kitchen string and cut the roast into thin slices. Arrange the slices in an ovenproof dish, pour the sauce over them, and, before serving, reheat the roast in the oven, covered, for 10 minutes.