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?