Cotechino (Pork sausage) in a crust
- Energy Kcal 1051
- Carbohydrates g 48.7
- of which sugars g 4.3
- Protein g 36.1
- Fats g 79.41
- of which saturated fat g 30.11
- Fiber g 6.7
- Cholesterol mg 248
- Sodium mg 1938
- Difficulty: Average
- Prep time: 30 min
- Cook time: 50 min
- Serving: 4 people
- Cost: Average
No big dinner is complete without cotechino and lentils! There are those who eat it for superstition, those who do it for tradition, and those who simply appreciate its timeless taste! For this reason we have experimented with many delicious variations on the theme with Cotechino (Pork sausage) in a crust. Three layers with different consistencies to be discovered at the first cut: on the outside a crunchy puff pastry, followed by a velvety cream of lentils that tastefully envelops the last layer, the soft heart of cotechino. Have fun decorating your cotechino in a crust with Christmas motifs, and it will be sure to be a celebration at the table!
- Puff pastry ½ lb (230 g)
- Precooked Cotechino 2 cups (500 g)
- Lentils ⅔ cup (150 g)
- Carrots 1
- Onions 1
- Celery 1 rib
- Rosemary 2 sprigs
- Extra virgin olive oil 2 spoonfuls
- Butter 1 spoonful
- Fine salt to taste
- Black pepper to taste
- Vegetable broth to taste
How to prepare Cotechino (Pork sausage) in a crust
To make cotechino in a crust, first prepare the vegetable broth that will be used to cook the lentil cream. You can rinse them, boil them for about twenty minutes and drain before using them in the recipe. Alternatively, you can use pre-cooked ones. Cook the cotechino in boiling water for 10 minutes or for the time indicated on the package 1. After this time, drain the cotechino 2 and place it in cold water to stop it from cooking. Remove the wrappings 3, then let it cool.
Pour the carrot, celery, onion and rosemary into the bowl of a mixer (alternatively, you can add the rosemary in the pan) 4. Finely chop with a few spins of blades 5. Now heat the oil and butter in the pan 6.
Add the chopped vegetable mixture in the pan 7 and cook over moderate heat for 5 minutes. Pour in the lentils 8 seasoned with salt and pepper and continue cooking for 15 minutes with a little broth 9, adjust the amount according to the consistency of the lentils.
The lentils must be very dry 10. Transfer the lentils into the mixer 11 and blend them to obtain a puree 12. Alternatively, you can also use the immersion blender.
Roll out the puff pastry on a pastry board, spread a couple of tablespoons of lentil cream in the center 13, place the cotechino 14 in the center and cover it entirely with the rest of the cream 15.
Now fold the two flaps of the pastry on the cotechino to wrap it 16. Fold the ends 17 to seal the roll well, like a candy 18.
Cut away the excess dough 19, roll it out with a rolling pin to cut shapes out: we have chosen stars of different sizes 20 21.
Place the stars on the puff pastry 22, brush the surface with a mixture of yolk and cream 23 and bake in a static oven preheated to 355° F (180° C) for 30 minutes. Once cooked, bake the cotechino in a crust and let it cool 10 minutes before cutting 24.
It is advisable to eat the cotechino in a crust immediately. If you prefer, you can store it in the refrigerator, however, the pastry may absorb moisture, making it soft and not crunchy. If necessary, you can cook the lentils and cotechino in advance.
To cover the cotechino, as an alternative to lentils, you can use a cream made with blended pan-fried spinach!