Cotechino sausage
Instructions
Boil spinach, strizzateli, mince and season with half the butter and a clove of garlic, salt and pepper.
Cook the sausages, as indicated in the previous recipe, and spellatelo.
Spread on slices of topside spinach and grated cheese in the Middle put the cotechino.
Rolled up and tied with the white kitchen Twine.
In a pan heat a little oil in saucepan, heat the remaining butter, Rosemary and Sage, chopped.
Lay the roll and let Cook.
Wet with wine, evaporate, add salt and pepper.
Cook in the oven at 190 degrees for about an hour.
Let cool, untie, cut the roll into slices.
Accompanying wines: Freisa Delle Langhe "lively" VdT, Lambrusco Di Castelvetro DOC Montepulciano d'Abruzzo (young) DOC.
Ingredients and dosing for 6 persons
- 1 cotechino 600 g pork
- 250 g of spinach
- 1 slice of veal breast (slices 700 g)
- Olive oil
- Butter
- Grated cheese
- Garlic
- Rosemary
- Sage
- 1 glass dry white wine
- Salt
- Pepper