Le Ricette

Cotechino Rolls

di Academia Barilla

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Le ricette
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PREPARATION TIME
105 min
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DIFFICULTY
Difficult
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TYPE
Main course
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ITALIAN REGION
Emilia Romagna


Ingredients for 4 people


1 pound pre-cooked or fresh cotechino (Italian fresh pork sausage with fatback and rind) 2/3 pound round steak
in one piece 2 ½ ounces pancetta (Italian bacon)
sliced 7 ounces canned tomatoes 5 tablespoons butter 1/2 cup onion 2 bay leaves 4 cups broth 2 cups red wine Salt and pepper to taste


Ingredients


beefsteak
cotechino sausage
pancetta

Preparation 45 minutes preparation + 60 minutes cooking

1
Remove skin from the pre-cooked “cotechino” by making a small incision and peeling it off. If using fresh cotechino, puncture it with a fork and put it in a pot of cold water. Cook for 1 ½ hours. Cool in its cooking liquid.

2
Spread out the steak on a plate, line it with pancetta slices and arrange cotechino on top.

3
Roll up meat around the cotechino so that ends overlap, then tie with kitchen twine like you would a piece of roast, so that it will hold its shape while cooking.

4
Melt butter in a wide pan over medium heat, add thinly sliced onion and cook until golden brown.

5
Rub salt and pepper on the meat and add to onion.

6
Brown evenly on all sides, then deglaze with wine and allow to reduce.

7
Stir in bay leaves, stock and canned tomatoes, seasoning with salt, if needed. Simmer over low heat for about 1 hour.

8
Remove cotechino from the pot and cut into ½-inch-thick slices.

9
Pass cooking vegetables and juices through a food mill and pour over the meat on a serving platter.


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