Cotechino, a great classic of Italian cuisine, perfect for bringing the warmth and taste of tradition to the table. Often associated with the Christmas period, this sausage is actually ideal for indulging during the fall and winter.
With its soft texture and rich, enveloping flavor, cotechino is a real delight for the palate. There are various cooking methods, here’s the traditional method, but today we offer you a light and tasty recipe: steamed fresh cotechino.
A simple and genuine cooking method that preserves the authentic flavor of the cotechino and makes it even more digestible. Curious to find out how to prepare it?
Keep reading!
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Steaming, Boiling, Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, New Year's Eve
- Energy 688.22 (Kcal)
- Carbohydrates 0.45 (g) of which sugars 0.03 (g)
- Proteins 26.35 (g)
- Fat 64.70 (g) of which saturated 0.02 (g)of which unsaturated 0.02 (g)
- Fibers 0.15 (g)
- Sodium 1,936.17 (mg)
Indicative values for a portion of 280 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 (Fresh)
- as needed water (For steaming)
- 4 cloves
- 6 juniper berries
- 4 leaves bay leaves
- as needed coarse salt
Tools
- 1 Steamer Vention
Steps
Before starting the cooking, take the fresh cotechino and prick it with a toothpick or the prongs of a fork. This small precaution is essential to prevent the cotechino from breaking during cooking and to allow excess fat to escape. Leave the cotechino at room temperature for about 30 minutes to let the meat warm slightly. Meanwhile, prepare the cooking water by filling a large pot with cold water, coarse salt, cloves, juniper berries, and bay leaves. If you prefer, you can use other aromas as you like. Bring the water to a boil over high heat.
When the water boils and has taken flavor from the spices, lower the heat and place the cotechino in the steamer basket. Make sure that the water does not touch the cotechino, but that steam can circulate freely around it. Cover the pot with a lid and let the cotechino steam for at least 3 and a half hours. To check if the cotechino is cooked, you can use a toothpick or a metal skewer. Insert it gently into the thickest part of the cotechino: if it penetrates easily and a clear liquid comes out, it means it’s ready. If it meets resistance or the liquid is still pink, continue cooking for another half hour and repeat the test. Another method to check cooking is to feel the cotechino with a wooden spoon. If it is soft and yielding to the touch, it’s cooked. If it is still hard or rubbery, it needs further cooking. Remember that cooking times may vary slightly depending on the size of the cotechino and the type of pot used.
At the end of cooking, turn off the heat and let the cotechino rest in the pot, with the lid still closed, for at least 15-20 minutes. This will allow the juices to redistribute within the meat, making it even more tender and flavorful. While the cotechino rests, turn your attention to the sauerkraut. If using canned sauerkraut, drain them well from the preserving liquid and rinse under running water to eliminate excess acidity. Heat a drizzle of extra virgin olive oil in a non-stick pan and add the sauerkraut. Sauté them over medium heat for a few minutes, stirring occasionally, until they are hot and slightly golden. If you like, you can add a pinch of cumin or fennel seeds for extra flavor. Finally, prepare the bread. Cut slices of rustic bread not too thick and toast them in a pan with a knob of butter and a bit of fresh thyme. Brown the slices on both sides until they are crispy and fragrant.
Once the cotechino has cooled slightly, remove it from the pot and, with a sharp knife, cut it into slices about 0.4 inches thick. Arrange the cotechino slices on a preheated serving dish and serve them hot and steaming, accompanied by a generous portion of sauerkraut….and to complete the dish…
…and to complete the dish and fully enjoy this delicacy, place a slice of cotechino with a spoonful of sauerkraut on a slice of warm toasted bread with butter and thyme. The contrast between the softness of the cotechino, the acidity of the sauerkraut, and the crunchiness of the toasted bread will create an explosion of flavors in your mouth.
Enjoy your meal everyone!
Tips and storage for steamed fresh cotechino:
Accompaniments:
In addition to sauerkraut, steamed cotechino goes well with mashed potatoes, lentils, polenta, or steamed vegetables.
Sauces:
For an extra touch, you can serve the cotechino with sauces like mustard, mustard sauce, or a green sauce made with parsley, garlic, and extra virgin olive oil.
Presentation:
For an even more inviting dish, arrange the cotechino slices on a bed of sauerkraut or mashed potatoes and garnish with a few fresh parsley leaves.
Variations:
If you want to experiment, you can add other aromas like orange peel, rosemary, or juniper berries to the cooking water.
Storage:
Cooked cotechino:
If there is leftover cooked cotechino, store it in the refrigerator in an airtight container for up to 2-3 days. You can consume it cold, at room temperature, or slightly reheated in a pan or microwave.
Fresh cotechino: fresh cotechino can be stored in the refrigerator for up to 4-5 days from the purchase date. If you do not consume it immediately, you can also freeze it. In this case, remember to fully thaw it in the refrigerator before cooking.
I hope these tips are helpful! Enjoy your meal!
I hope these tips are helpful! Enjoy your meal!
Wine to pair with steamed fresh cotechino:
Cotechino, with its rich flavor and generally fatty texture, requires a wine that can balance these characteristics without overshadowing its taste. Here are some wine options to pair with steamed fresh cotechino:
Sparkling red wines:
Lambrusco di Sorbara: a classic Emilian pairing, with its freshness and light fizz, cleanses the palate and perfectly accompanies the cotechino. Lambrusco Grasparossa di Castelvetro: more structured and tannic than Sorbara, it pairs well with more intensely flavored cotechino.
Still red wines:
Bonarda: a light and fruity red wine, with good acidity, typical of Oltrepò Pavese. Barbera d’Asti: a Piedmontese wine with good structure and tannins, capable of holding up the flavor of the cotechino without overpowering it. Sangiovese di Romagna: a versatile red wine, with notes of red fruits and spices, that pairs well with flavorful meat dishes.
Advice:
Serve the wine at a temperature of 57-61°F for sparkling wines and 61-64°F for still wines.
Choose a wine with good acidity to balance the fattiness of the cotechino. If the cotechino is accompanied by particular sauces or sides, also take their flavor into account when choosing the wine.
Ultimately, the choice of wine depends on personal tastes and preferences. The important thing is that the wine is able to accompany the cotechino without overshadowing its flavor, creating a harmonious and pleasant pairing for the palate.
Ultimately, the choice of wine depends on personal tastes and preferences. The important thing is that the wine is able to accompany the cotechino without overshadowing its flavor, creating a harmonious and pleasant pairing for the palate.
FAQ (Frequently Asked Questions)
Can I steam the cotechino even if it’s precooked?
Yes, certainly! Steaming is also suitable for precooked cotechino. In this case, however, the cooking times are significantly reduced. You just need to steam the cotechino for about 30-40 minutes, or follow the instructions on the package. Remember that precooked cotechino has already been cooked before, so steaming mainly serves to heat it and make it more tender and tasty.
Yes, certainly! Steaming is also suitable for precooked cotechino. In this case, however, the cooking times are significantly reduced. You just need to steam the cotechino for about 30-40 minutes, or follow the instructions on the package. Remember that precooked cotechino has already been cooked before, so steaming mainly serves to heat it and make it more tender and tasty.
