The 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 accompaniment, or if you want a single complete dish you can prepare both mashed potatoes and lentils. In shops you can find precooked cotechino, very practical and quick, but the fresh one is much tastier.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Cooking time: 1 Hour 30 Minutes
- Portions: 3 Servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- 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 about 1 lb (450 g).)
- 1.1 lb white potatoes
- 3.5 tbsp butter
- 1.4 oz Parmigiano Reggiano PDO
- 2/3 cup whole milk
- 1 pinch nutmeg
- 1 pinch fine salt
Tools
- Bilancia pesa alimenti
- 2 Pentole
- Tegame
- Schiacciapatate
- Cucchiaio di legno
- Tagliere
- Coltello
Steps
Prick the cotechino in several places, then immerse 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 and let it cook for another 75 minutes. This method removes some of the fat without taking away flavor. Once cooked, keep it warm until the mashed potatoes are ready. Then remove the casing and slice.
Cook the potatoes with their skins on, starting in cold water; they will take about 20-25 minutes from the boil. Peel them, pass them through a potato ricer and collect the purée in a saucepan with the butter, nutmeg and salt. Put over low heat and stir.
Add the milk, stir and then add the cheese. Continue to beat until the purée is creamy and smooth. Spoon the mashed potatoes onto a plate, arrange the slices of cotechino on top and garnish with a few rosemary needles.
Storage
The cotechino can be stored for a few days in the refrigerator in a well-sealed container.
FAQ (Questions & Answers)
Can the cotechino be reheated the next day?
Yes, you can reheat it by briefly pan-frying it, in a bain-marie, or in the microwave.
Can I reheat leftover mashed potatoes for New Year’s Eve?
Of course. After storing them in the fridge, just add a little milk and heat over low heat.
