Cotechino in galera
This cotechino in galera recipe is a celebratory dish from Emilia Romagna, combining the region's prized cotechino sausage with beef rump, prosciutto and a Lambrusco braising liquid. A decadent, indulgent main course that's perfect for Christmas and other special occasions.
Ingredients
- 1 cotechino, weighing approximately 600g (not parboiled)
- 1 slice of beef rump , weighing approximately 400g, pounded out and flattened
- 100g of prosciutto crudo, thinly sliced
- 2 tbsp of extra virgin olive oil
- 750ml of dry red wine, ideally Lambrusco
- fine sea salt, to taste
Equipment
- Toothpicks
- Kitchen string
Method
1
Gently pierce the cotechino all over with a toothpick. Place into a pot and cover with cold water. Set over a very low heat and bring to a simmer. Cook for 2 hours, making sure the simmer does not grow into a boil
- 1 cotechino, approx 600g, not parboiled
2
Remove the cotechino from the water and leave until cool enough to handle. Peel off the casing. Lay out the beef rump over a work surface – it should be wide and long enough to completely cover the cotechino. Top the beef with the prosciutto slices, then place the cotechino in the centre. Wrap the cotechino with the meat and tie with cooking twine
- 100g of prosciutto crudo, thinly sliced
- 1 slice of beef rump , approx 400g, pounded out and flattened
3
Heat the oil in a deep pan over a medium heat. Add the cotechino and brown on all sides, then pour over the wine. Lower the heat, cover and cook for about one hour, turning halfway through. At the end you should be left with a thin layer of glistening cooking juices in the bottom of the pan
- 2 tbsp of extra virgin olive oil
4
Cut off the twine, slice and serve with the leftover juices alongside mashed potatoes or lentils
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Cotechino in galera
