The cotechino in pastry crust is certainly a spectacular and very tasty main course. Ideal to serve in the holiday menu especially for the New Year’s tradition. A very tasty alternative could also be the parmesan baskets with lentils and cotechino. On our table, I suggest you take a look at the New Year’s menu with easy and quick recipes. The cotechino in puff pastry, three layers with different textures to discover at the first cut: on the outside the crispy pastry, followed by a potato puree, which deliciously envelops the final layer, that is the soft heart of the cotechino.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 491.70 (Kcal)
- Carbohydrates 19.17 (g) of which sugars 0.56 (g)
- Proteins 13.61 (g)
- Fat 40.21 (g) of which saturated 3.56 (g)of which unsaturated 9.67 (g)
- Fibers 1.20 (g)
- Sodium 929.02 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry
- 2 cups potatoes (boiled)
- as needed salt
- 2 tbsps butter
- 1 cotechino
- 1 egg (for brushing the surface)
- 2 Cookie cutters
- 1 Oval plate
How to make Cotechino in pastry crust
Cook the cotechino in boiling water for 30 minutes or as instructed on the package.
In the meantime, boil two potatoes, then mash them and season with salt and butter and mix.
Unroll the puff pastry and fill it with the prepared puree, then place the cotechino in the center and cover with the remaining puree.
Wrap it in the puff pastry and seal the edges well.
Brush the meatloaf with beaten egg and with the leftover pastry, using a Christmas cookie cutter.
Brush again with the beaten egg and bake in the oven at 375°F for about 20 minutes.
Take it out of the oven and when it is slightly cooled, cut it into not too thin slices.
Serve it with a rich salad or the classic lentils that bring good luck!
Storage and Variations of cotechino in pastry crust
The cotechino in pastry crust can be kept in the refrigerator until the next day in an airtight container. You can substitute the puff pastry with shortcrust pastry, if you don’t like potatoes, you can use spinach sautéed in a pan with oil and garlic.
