tag:blogger.com,1999:blog-9190984942207410953.post6946594108286309865..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Cotechino 2009Jasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-9190984942207410953.post-54441627739182043352013-06-23T20:28:43.698-04:002013-06-23T20:28:43.698-04:00Anonymous, I used to live in Jersey and got my cot...Anonymous, I used to live in Jersey and got my cotechini at Lisini Brothers in Union City. I too live in FL now. Somebody should figure out a way to get this stuff to FL. I have to wait for my brother to come down and he brings them to me frozen. I also cook them in kidney bean soup. I fix it just the way you do, with the onion disfrito at the end. I would rather eat this than a steak. How about Omaha Cotechino?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-67771467169340685672012-07-31T22:29:58.533-04:002012-07-31T22:29:58.533-04:00I don't put wine in mine b/c i don't usual...I don't put wine in mine b/c i don't usually care for wine in my sausage. Just personal preference.<br /><br />your cooking method sounds great...i'll have to try it, thanks!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-32651497348487398702012-07-31T21:46:34.609-04:002012-07-31T21:46:34.609-04:00I used to live in New Jersey where we could buy fr...I used to live in New Jersey where we could buy fresh cogeghini. Now I live in Florida, too far to ship fresh. So I have been looking for a recipe for making it myself. Yours looks interesting. Usually there is wine and I don't see any. Care to comment on that. Also, I am of northern italian heritage and we cook our coteghino in a kidney bean soup. Soak the beans overnight. Put beans in a pot, lay sausage on top, then put in enough water to just cover the sausage. Cook until beans are done. About halfway through, prick the sausage to let some of the fat and flavor out into the soup. At the last, salt the soup to taste. Remove the sausage. Saute some finely chopped onion in olive oil and butter till brown. Add into the soup, put the sausage back in, and bring back to simmer. That's it. You will love it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-82619945180572265902010-07-18T10:26:18.899-04:002010-07-18T10:26:18.899-04:00There are also many chinese dishes that use pig li...There are also many chinese dishes that use pig liver. Rather tastyJasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-29578629710699173852010-07-18T00:05:05.052-04:002010-07-18T00:05:05.052-04:00Great site! I raise pigs and as they are all frien...Great site! I raise pigs and as they are all friends and pets hate waste. Good to see a use for skin etc. Pig liver is also good as a coarse pate, well herbed with the addition of home smoked bacon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-56469541492291962952010-02-23T14:11:04.498-05:002010-02-23T14:11:04.498-05:00Larry, i've found that liquid too. It is a mix...Larry, i've found that liquid too. It is a mixture of fat and gelatin...yum:)Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-8247923894185933752010-02-23T14:02:18.434-05:002010-02-23T14:02:18.434-05:00Hi Jason,
I tried another Cotechino sous vide las...Hi Jason,<br /><br />I tried another Cotechino sous vide last night at 175F for 5 hours. I didn't prick the casing. There was some liquid in the casing, which I assumed was all fat. This Cotechino definitely had the unctuous mouthfeel you've described. Just awesome!<br /><br />After supper, while cleaning up the cutting board where I opened the casing, all the liquid on the board had jelled. There was still plenty of gelatin left dispersed throughout the meat though.<br /><br />Since I've never had a properly prepared Cotechino I can't be sure, but I suspect this was the result I was trying to attain.<br /><br />LarryUnknownhttps://www.blogger.com/profile/00923517906756556066noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-59185816983944939762010-02-01T06:48:20.533-05:002010-02-01T06:48:20.533-05:00Bald italian: i'm all for new recipes. You can...Bald italian: i'm all for new recipes. You can either email them to me, and i can post them as a post, or if you like you can post them in comments..Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-3800483342006880322010-01-31T17:41:31.331-05:002010-01-31T17:41:31.331-05:00If you are interested, I could post the recipes I ...If you are interested, I could post the recipes I am familiar with. My parents are from Friuli, near Udine and I enjoy eating salame, pancetta, cottechino and whatever "fruits" a pig will yield. Saluti, FabioBald Italianhttps://www.blogger.com/profile/18160827116310211305noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-37898434500185856212010-01-29T08:56:21.072-05:002010-01-29T08:56:21.072-05:00Take back some of what I said... here is a link to...Take back some of what I said... here is a link to a demonstration of boning a trotter!<br /><br /><br />http://www.youtube.com/watch?v=9zhy56najF4Paul Drownshttps://www.blogger.com/profile/08046523528204608734noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-60068002860033392012010-01-28T15:41:55.832-05:002010-01-28T15:41:55.832-05:00Finding a recipe for zampone is difficult. Zampone...Finding a recipe for zampone is difficult. Zampone and cotechino were first made around 1510 or 1511, and it is almost entirely an industrial product today. They do share the same stuffing.<br />To make it properly, you need a good sized fore-trotter with the hock attached. Slit the underside of the trotter and hock, wrap it tightly in cheesecloth, and braise it for 2 to 3 hours at a very low temperature. The idea is to cook the trotter until just tender so that it can be boned. If the skin begins to turn gelatinous, remove the trotter and quickly chill it in cold water.<br />Reserve the stock.<br />Bone the trotter with a small pointed blade, pick the meat and add it to the sausage mix, and then stuff the trotter.<br />To cook the zampone, tightly wrap it again in cheesecloth, and braise it in the stock but this time add some aromatics (peppercorns, a blade or two of mace or a piece of nutmeg, and several cloves), a couple of carrots, a bunch of parsley, and a halved onion. Salt lightly because the braising liquid will reduce and concentrate.<br />Don’t toss the liquid! Strain it and use it for a good purpose...Paul Drownshttps://www.blogger.com/profile/08046523528204608734noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-63204557754368784682010-01-28T11:37:20.045-05:002010-01-28T11:37:20.045-05:00Nick, as far as i know, yes, the filling is the sa...Nick, as far as i know, yes, the filling is the same.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-19505386013749527782010-01-28T11:34:35.650-05:002010-01-28T11:34:35.650-05:00Is the recipe for the filling for zampone the same...Is the recipe for the filling for zampone the same as cotechino? Got some nice trotters, want to put them to good use. I can't find any recipes for actually making zampone, just ones for cooking already-made zampone.Nicknoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-51018571446385219022010-01-25T21:46:46.486-05:002010-01-25T21:46:46.486-05:00I followed Scott's advice as well when I made ...I followed Scott's advice as well when I made Cotechino this new year's eve and cut the meat into strips. It was easier on me and on the grinder. <br />I cooked the sausages sous vide at 190 for about 3.5 hours.E. Nassarhttp://foodfilmcorner.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-10205115226090327112010-01-21T15:00:53.933-05:002010-01-21T15:00:53.933-05:00Glad you enjoyed it Larry. I think comments should...Glad you enjoyed it Larry. I think comments should go with the appropriate post.<br /><br />I'm not sure what temperature the skin collagen turns to gelatin, it might be higher than 175.<br /><br />Let me know if you find out though!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-89749585659285916142010-01-21T14:55:21.868-05:002010-01-21T14:55:21.868-05:00Hi Jason,
I just made my first batch of Cotechino...Hi Jason,<br /><br />I just made my first batch of Cotechino using your recipe. I tried cooking one sous vide at 175F for about 10 hours. At that point, a lot of the fat had rendered out. The skin was still visible, and not exactly what I would characterize as gelatin, but it was very tender. I'm not sure exactly how it's supposed to come out though.<br /><br />I think I'll try the next one at 158F for 24 or more hours and see if a bit more fat stays in the sausage.<br /><br />Overall, a very enjoyable meal. Thanks for the recipe.<br /><br />Larry<br /><br />PS - do you prefer comments to be kept with the related post or tacked on to the newest post?Unknownhttps://www.blogger.com/profile/00923517906756556066noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-29533583053641004922010-01-20T07:11:52.217-05:002010-01-20T07:11:52.217-05:00That's an interesting variation!That's an interesting variation!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5912744389942959552010-01-19T21:14:09.818-05:002010-01-19T21:14:09.818-05:00Hey Jason, I recently made a batch of Smoked Cotec...Hey Jason, I recently made a batch of Smoked Cotechino using the trimmings from a smoked Christmas Ham. Came out great, some weird cross of North Carolina BBQ and Italian Salami. I hung the first one for only a day or so but the other two are still hanging. This week I'll try the next one at the two week mark, and the last at once month. <a href="http://russelleverett.blogspot.com/2010/01/smoked-cotechino.html" rel="nofollow">Thought you might be interested, so the post can be found here if you want to check it out.</a> Keep up the good work!Russell Hews Everetthttps://www.blogger.com/profile/15385453960152411632noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-90122425308781504172010-01-18T20:20:09.694-05:002010-01-18T20:20:09.694-05:00Pancetta squadrata would just mean "squared o...Pancetta squadrata would just mean "squared off belly". For fresh, i would probably "pancetta fresca"Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-48173959084856818072010-01-18T19:03:21.848-05:002010-01-18T19:03:21.848-05:00would pancetta squadrata be correct Italian for fr...would pancetta squadrata be correct Italian for fresh pork belly?Paul Drownshttps://www.blogger.com/profile/08046523528204608734noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-31914548661359225212010-01-16T07:27:56.360-05:002010-01-16T07:27:56.360-05:00That sounds super tasty. thanks!That sounds super tasty. thanks!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-62643941661007619092010-01-14T17:37:19.516-05:002010-01-14T17:37:19.516-05:00A use for your cotechino, a little history, and a ...A use for your cotechino, a little history, and a reason to raise pigs!<br /><br /><br />Tofeja del Canavese (Adapted from a recipe by Antonio Carluccio) <br />Serves 8 to 10<br /><br />This rustic peasant recipe from Canavese, the northern part of Italy’s Piedmont region, is steeped in tradition and history.<br />The name, tofeja, refers to both the dish and the vessel in which it’s cooked, a four handled, rounded and lidded terra cotta pot specifically designed for cooking the dish.<br />The cotechino sausages called for in the recipe have a story as well, and date back to the siege of Mirandola by Pope Julius II in 1511.<br />It is impossible to stuff an entire pig in its own casing, and because of food shortages imposed by the siege, butchers had to rely on creativity in order to make sausage. In a written eyewitness account, Marco Cesare Nannini, a local physician, documents that the citizens began encasing pork in pigskin and frugally included minced pigskin in the stuffing as well.<br />Zampone, another culinary result of the siege, uses the same ingredients as cotechino but this time encased by either the boned foreleg or trotter of the pig.<br />Most modern cotechino are now made using roughly the same ingredients stuffed into large casing or bung to form 3 by 9-inch sized sausages. Sadly, most cotechino now come precooked and vacuum packed.<br />Ribs, ears, tails, trotters, cotechino, and cotenna, Italian for fresh pork skin, all lend an incredibly rich, porky flavor and add a wonderful gelatinous mouth feel to this Piedmontese gem.<br /><br />Ingredients: <br /><br />2¼ cups of dried borlotti or cranberry beans<br />2¼ pounds of pigs’ feet, tail, ears, spareribs, and small cotechinos<br />1 pound of cotenna, cut into 3 by 5-inch rectangles<br />Sea salt and freshly ground black pepper to taste<br />A small sprig of rosemary, picked and finely chopped<br />2 cloves of garlic, divided and finely chopped<br />Fresh sage leaves<br />2 ribs of celery, finely chopped<br />1 carrot, finely chopped<br />1 onion, finely chopped<br />5 tablespoons of extra virgin olive oil<br />1 small fresh chili pepper, finely chopped<br />A generous pinch of freshly grated nutmeg<br />Several fresh bay leaves<br /><br />Method:<br /><br />Soak the borlotti in plenty of cold water overnight and then drain them.<br />Preheat oven to 325°F.<br />Singe the pigs’ feet, tail, and ears if necessary to remove any hairs, and then wash them well, they should be immaculately clean.<br />Cut the ribs into individual pieces.<br />Season the pork skin with salt and pepper, mix together the rosemary and 1 clove of the chopped garlic, and then place a pinch of this mixture along with a whole sage leaf in the middle of each piece of pork skin. Roll them up tightly lengthwise and use cotton kitchen twine to tie them in places all along their length.<br />Put the drained borlotti in a large casserole or Dutch oven, lay the vegetables on top, and then sprinkle them with the oil, chili, nutmeg, and salt and pepper.<br />Lay all of the meat and cotenna rolls on top of the beans and add cold water to cover.<br />Scatter the bay leaves and remaining chopped clove of garlic over the top, cover the casserole and cook the tofeja without touching or stirring it for 3 to 3½ hours. <br />Cut all of the meat into portions, use the pieces to garnish the beans, and serve immediately.Paul Drownshttps://www.blogger.com/profile/08046523528204608734noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-65371712953572073192010-01-11T19:57:11.371-05:002010-01-11T19:57:11.371-05:00Larry, thanks.
I think the double grind did disper...Larry, thanks.<br />I think the double grind did disperse the fat better. Years ago i believe i did a 3/16" for the fat and the meat, and it came out too homogeneous, i didn't like it.<br /><br />As for the humidifier, i bought the one Scott recommended. So far seems to be working ok.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77996078047464704932010-01-11T19:53:17.043-05:002010-01-11T19:53:17.043-05:00Hi Jason,
Thanks very much for your blog. There&#...Hi Jason,<br /><br />Thanks very much for your blog. There's a lot of great information here.<br /><br />Did you feel that double grinding the Cotechino dispersed the fat any better and improved the final result? Would you consider grinding using the 3/16 plate?<br /><br />On another subject, and maybe I've missed this answer already, have you resolved your humidifier problem?<br /><br />Thanks,<br /><br />LarryUnknownhttps://www.blogger.com/profile/00923517906756556066noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-35604624532563250402010-01-10T19:25:48.221-05:002010-01-10T19:25:48.221-05:00Thanks Paul, those recipes sound great!Thanks Paul, those recipes sound great!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.com