Cotechino in pastry

Cotechino in pastry is a hearty and traditional dish, particularly enjoyed during winter festivities and especially for the Italian New Year’s Eve. Here’s how to prepare it.

Ingredients

• 1 precooked cotechino
• 1 sheet of puff pastry
• 1 egg yolk
• Sesame seeds or poppy seeds (optional)
• Salt and pepper to taste

Preparation

1. Start by preheating the oven to 180 °C (350 °F).

2. If you are using an uncooked cotechino, follow the instructions on the package for cooking, which usually involves boiling it for a few hours in plenty of water. For this recipe, it’s more convenient to use a precooked cotechino.

3. Once the cotechino is cooked, or in the case of a precooked one, warmed up according to the instructions, let it cool down for a few minutes.

4. In the meantime, roll out the puff pastry on a sheet of parchment paper. When the cotechino is manageable, dry it well with kitchen paper to remove any excess moisture.

5. Wrap the cotechino in puff pastry, making sure to seal all the edges well. If you like, for a tastier crust, you can place some aromatic herbs like rosemary or sage on top of the cotechino before wrapping it in the puff pastry.

6. Brush the surface of the puff pastry with the beaten egg yolk, to give the crust a beautiful golden color. If desired, sprinkle the puff pastry with sesame or poppy seeds to add crunchiness and flavor.

7. Place everything on a baking tray and bake in the oven for about 25-30 minutes or until the puff pastry is golden brown and crisp.

8. Remove the cotechino in pastry from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to settle and makes the cotechino even tastier.

Curiosity

Cotechino is a sausage that has its origins in Emilia-Romagna and is often consumed accompanied by lentils during the New Year’s Eve dinner, as lentils are said to bring prosperity and luck for the new year. The puff pastry crust adds a more festive and refined touch to the presentation of the dish.