This year for the end of the year I prepared the cotechino in pastry crust with potato cream, an elegant take on the traditional dish that should never be missing from our tables, typically served with lentils.
The cotechino in pastry crust with potato cream is the perfect recipe that combines the conviviality of holiday feasts with the rich and refined flavor of this dish.
The golden, crispy puff pastry wraps the soft potato filling and the cotechino, making this main course truly unique.
A recipe different from the usual that can be prepared not only for the Christmas holidays but whenever you feel like it: for Sunday lunch with family or for a dinner with your dearest friends.
- Portions: 5 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, All seasons
Ingredients
- 1 roll of rectangular puff pastry
- 1 cotechino (about 1.1 lb / 500 g)
- 1.1 lb potatoes, peeled (about 18 oz / 500 g)
- 1 egg (for brushing)
- 1 oz grated cheese (about 1/4 cup; approx. 1 oz / 30 g)
- 1 small bunch parsley
- to taste salt
- to taste flax seeds
Steps
Let’s start with the potatoes: place them in a pot to boil, then mash them and let them cool. After that, mix them with a bit of salt, parsley and grated Parmesan cheese.
Move on to the cotechino by immersing it in a pot of water and let it cook for the time indicated on the package.
When it’s cooked, open the casing, drain the liquid, and remove the casing.
Lay plastic wrap on the table and, on top of the wrap, shape a rectangle with the potato mixture.
Place the cotechino on top of the potatoes and, with the help of the plastic wrap, roll it up.
Place the cotechino in the center of the puff pastry and fold the two sides over.
Turn the cotechino so the seam is on the bottom, twist the sides of the puff pastry to form a candy-wrapper shape.
If you have a star-shaped cookie cutter, press lightly to make three small stars in the center.
Brush the puff pastry with the beaten egg and sprinkle flax seeds on top.
Bake at 356°F for 20–30 minutes until fully golden.
Let cool before slicing.
The cotechino in pastry crust with potato cream, shaped like a candy, can be presented whole at the table to wow your guests and sliced at the moment of serving.
