Mixing it up, integumental style

I found a fantastic Italian cookbook called ‘The Heritage of Italian Cooking’ by Lorenza de’Medici, (yes, apparently those Medici). It’s full of stunning art as well as inspiring recipes. We finally went to a well known lentil knitters Cafe/ garden/ Op Shop called Frillies at the United Chuch. It’s always great to discover a something fantastic especially when it’s unexpected, both venue and book here.  Last year I found a signed copy of  a Roux brothers patisserie book in a garage supermarket somewhere past Berry Springs. WTF?


Anyway, it had a recipe for cotechino with cabbage that tickled my fancy. Now, I just happened to have a cotechino sausage in the freezer, acquired from the only venerable deli in Darwin, Parap fine foods (hence, for about 3000km). Cotechino is the Italian equivelent of haggis- it’s rude, it’s rich, and it’s a bit weird. Though not made from lovely offally bits, it does have a decent whack of pigs skin minced up with pork and spices. This is why you don’t see pork skin on pork cuts in Italy- it all goes into the cotechino and zampone. This latter product has the same integumental mix stuffed into a pigs trotter, slobber.

The cotechino I wrapped in muslin and covered with water in a pan, and simmered for about two hours on a very low heat. Removed and left in a safe place.

  • One onion, sliced and sweated in a little butter, add
  • Half a white cabbage, cut finely
  • 150ml verjuice (my addition, no appropriate wine)

Cooked slowly until no liquid left, then add

  • a ladle of the stock from the cotechino, and cook again until reduced. I maybe added a bit more stock as it cooked over a couple of hours, but some liquid left, as below..

Served with mash. Wow. I also had my Roman condiment of walnut/ mustard and preserved lemon on the side. The Orval beer was really rather good too. Wine would have been tricky with the acidity of the verjuice and there was a lot of nutmeg in the cotechino, so beer rules.

The stock jellified beautifully in the fridge, mmmmmm, pork pies?



About willeats1

Primarily gastronomic explorer. Occasional father, emergency physician and mountain biker. View all posts by willeats1

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