Today I’m offering you a dish that is truly rich, tasty… and also traditional: cotechino in puff pastry crust. A simple recipe that allows us to present this sausage dish in an appetizing way, perhaps at the New Year’s Eve dinner. To be honest, I also like eating it at other times during the winter, not necessarily tied to the Christmas holidays. When a dish is delicious, you always enjoy eating it, right? So, if you like it too, don’t hesitate to prepare it! Happy cooking!
Other recipes with cotechino:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Cotechino in Crust
- 1 cotechino (weighing about 1.76 lbs)
- 1 roll of puff pastry
- savoy cabbage (a few leaves)
- to taste salt
- to taste milk (for brushing)
Tools
- 2 Saucepans
- 1 Baking Tray oven
Preparation of the Cotechino in Crust
You could cook the cotechino the day before, let it cool, peel it, and store it in the fridge to continue the recipe the next day.
If you want to make homemade puff pastry, you can follow the recipe described HERE.
Wash the cotechino and prick it in several places with a toothpick, then place it in a saucepan and cover it with unsalted cold water.
Bring the water to a boil, then lower the heat to a simmer and continue cooking for about two hours. After this time, remove the cotechino from the water, let it cool, and then peel it.
Wash the savoy cabbage leaves and blanch them for a few moments in salted boiling water. Drain them and place them on a towel (or kitchen paper) to dry well. I recommend patting them several times.
Roll out the puff pastry and cut it into a square/rectangle that can contain the cotechino. Set aside the scraps that will be used for the final decoration.
Place the well-dried savoy cabbage leaves, with the tough central rib removed, on the puff pastry, keeping a couple of cm free along the edges.
Place the cotechino on top and wrap it tightly, sealing the ends perfectly. Finally, decorate it as desired with the puff pastry scraps set aside and place it on a baking tray lined with parchment paper.
At this point, I simply brushed it with milk, but if you prefer, you can use a lightly beaten egg. This will give it a more golden color when cooked. I don’t use it because I don’t like the taste the egg leaves during cooking.
Cook the cotechino in crust in a preheated oven at 356°F for about 30/35 minutes or until golden (I used the static setting). Once cooked, remove it from the oven, slice it using a sharp knife (better if electric) to avoid breaking the puff pastry crust, and serve hot. Enjoy! Paola
I’d like to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you so much ♥!)
