Fresh Cotechino with Mashed Potatoes or with lentils is the classic New Year’s dish. For those who don’t like lentils, mashed potatoes are the ideal pairing, or if you want a complete dish, you can prepare both mashed potatoes and lentils. Pre-cooked cotechino is available in stores, which is very convenient and quick, but the fresh one is much tastier.
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- Difficulty: Very Easy
- Cost: Cheap
- Portions: 3 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Christmas, New Year
- Energy 957.83 (Kcal)
- Carbohydrates 26.10 (g) of which sugars 4.26 (g)
- Proteins 33.28 (g)
- Fat 80.44 (g) of which saturated 12.82 (g)of which unsaturated 6.98 (g)
- Fibers 3.60 (g)
- Sodium 1,865.49 (mg)
Indicative values for a portion of 294 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 cotechino (weighing 16 oz.)
- 1.1 lbs white potatoes
- 3.5 tbsp butter
- 0.9 cups Parmigiano Reggiano DOP
- 2/3 cup whole milk
- 1 pinch nutmeg
- 1 g fine salt
Tools
- Food Scale
- 2 Pots
- Pan
- Potato Masher
- Wooden Spoon
- Cutting Board
- Knife
Steps
Prick the cotechino in several places, then submerge it in a pot and cover with cold water. At the same time, bring another pot of water to a boil and after the cotechino has boiled for 15 minutes, transfer it to the other pot, cover with a lid, and let it cook for another 75 minutes. This way, some of the fat is removed without losing flavor. Once cooked, keep it warm until the mashed potatoes are ready. Then remove the skin and slice.
Cook the potatoes with their skins, starting with cold water; they will take about 20-25 minutes from boiling. Remove the skin, mash them with a potato masher, and gather the mash in a pan with the butter, nutmeg, and salt. Turn on the low heat and stir.
Add the milk, stir, and also add the cheese. Continue to stir until creamy and smooth. Serve the mash on a plate, place the cotechino slices on top, and garnish with a few rosemary needles.
Storage
Cotechino can be stored for a few days in the refrigerator, well sealed in a container
FAQ (Frequently Asked Questions)
Can cotechino be reheated the next day?
It can be reheated by frying it for a few minutes in a pan, in a bain-marie, or in the microwave
Can I reheat the leftover mash from New Year’s?
Of course, after storing it in the fridge, just add a little milk and heat it over low heat
