Tagliatelle Stuffed with Cotechino

Here is the recipe for tagliatelle stuffed with cotechino, a dish that blends the tradition of egg pasta with the rich and distinctive taste of cotechino.

Ingredients

• 250 g of fresh egg tagliatelle
• 150 g of already cooked cotechino
• 100 g of grated Parmesan cheese
• 200 ml of cooking cream
• Salt to taste
• Black pepper to taste
• Nutmeg to taste
• Butter to taste
• Breadcrumbs to taste
• Meat broth (if necessary)

Preparation

1. Start by cutting the already cooked cotechino into small pieces or blending it to obtain a homogeneous mixture.
2. In a bowl, combine the cotechino with half of the Parmesan, add a grating of nutmeg, salt, and pepper to taste to flavor the filling.
3. Spread out the fresh tagliatelle and place small mounds of filling along one edge of the pasta, spacing them a few centimeters apart from each other.
4. Roll the tagliatelle on itself to wrap the filling and create cylinders, making sure to close the ends well to prevent the filling from coming out during cooking.
5. In a pan, melt some butter and add the tagliatelle cylinders. Lightly brown the pasta on all sides.
6. If necessary, you can add some meat broth to keep the mixture moist and prevent it from drying out too much.
7. Once browned, pour the cooking cream into the stuffed tagliatelle and let it cook over medium heat until the cream reduces and blends with the cooking juices, forming a creamy sauce.
8. At the end of cooking, sprinkle with the remaining Parmesan and a sprinkling of breadcrumbs to create a crunchy crust.
9. Serve hot, adjusting the salt and peppering to taste.

Curiosity

This recipe is an excellent solution for using leftover cotechino from the holidays. Moreover, the stuffed tagliatelle are an uncommon but very tasty variation that combines the comfort of stuffed pasta with the strong flavor of cotechino. It is a dish that could also be served during the holidays as an innovative course.

Enjoy your meal!