The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 11 October 2007.
Ingredients (4 servings)
- A pork cotechino of about 300 g
- 250 g beef meat (cut in one single slice)
- 20 g raw ham a handful of dried mushrooms
- 20 g butter
- 60 g chooped carrot, celery and onion
- 2 tablespoons red wine
- 2 tablespoons tomato sauce
- 1 clove
Preparation
Peel the cotechino and put it on the slice of beef, roll the slice and sew it with kitchen thread. Throw the herbs in butter and let them stew, without frying them, then add the wrapped cotechino and brown it on each side for 15 minutes, add wine and let it evaporate. Add the mushrooms that you previously soaked into water and drained, add half a liter of water, the tomato sauce and the clove and cook for 90 minutes. Finally slice the cotechino and serve it with its cooking liquid, after straining the liquid through a sieve.
Recipe taken from The Old Market - A travel through tortellini, tagliatelle and much more...
Interests
- Food & Drink
