Cotechino with pumpkin cream is a simple and rustic dish that fits perfectly into Christmas and New Year’s menus. It is a simple yet surprisingly refined variation of the classic cotechino with lentils, perfect when you want to serve something familiar but with a different touch. The pumpkin, with its natural sweetness, transforms into a velvety cream that envelops each slice of cotechino, creating a contrast of flavors that captivates from the first bite. I also added some croutons, which provide a pleasant crunchy note… cotechino with pumpkin cream is a festive, convivial dish that doesn’t require much effort but always makes an impression on the table. If you want to try it, here’s the recipe!
Here are other tasty suggestions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Boiling
- Seasonality: Winter, Christmas
- Energy 495.11 (Kcal)
- Carbohydrates 23.34 (g) of which sugars 4.02 (g)
- Proteins 18.30 (g)
- Fat 37.12 (g) of which saturated 0.14 (g)of which unsaturated 0.53 (g)
- Fibers 1.92 (g)
- Sodium 1,169.54 (mg)
Indicative values for a portion of 170 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 pre-cooked cotechino (about 14-18 oz)
- 1.1 lbs pumpkin
- 1 potato (optional)
- 1 cup milk (or vegetable broth)
- 2 slices bread (to taste, for croutons)
- extra virgin olive oil
- salt
- herbs (to taste)
Tools
- Pot
- Pan
- Immersion Blender
- Griddle or non-stick skillet
Preparation
Immerse the cotechino (with its wrapper) in a pot full of water.
Place it on the stove, bring to a boil, and let it cook for 45-50 minutes, or follow the instructions on the package.
Meanwhile, clean the pumpkin and cut it into cubes, peel the potato and cut it into cubes as well.
Place them in a pan, add a drizzle of oil and a pinch of salt, and cook until the cubes are tender, moisten the bottom with a little hot water or broth.
When the pumpkin and potatoes are soft, blend them with the immersion blender, adding a bit of milk or broth to help you.
Once cooked, remove the cotechino from its pouch and cut into slices.
Toast the bread slices on a griddle until crispy.
If desired, you can also brown the cotechino slices on the griddle for a few moments to give them a slightly seared surface.
You can now compose your dish: place the pumpkin cream on a platter, add the cotechino, and roughly crumble the crispy bread. Finish with a drizzle of oil and herbs of your choice (basil, rosemary, thyme, or others).
Cotechino with pumpkin cream is ready, serve it hot as a tasty second course!
Tips and Notes
As an alternative to pumpkin cream, you can accompany the cotechino with pumpkin puree.
You can use fresh cotechino, adjusting the cooking time accordingly, or even a zampone (fresh or pre-cooked).
FAQ (Questions and Answers)
Can I also add lentils?
Sure, if you want to enrich the dish, you can accompany cotechino and pumpkin with the classic braised lentils.
