Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Indigenous to Modena (yes, that Modena – domicile to the swell balsamic vinegar), its thick casing is pierced all over amongst a knife, subsequently which it's gently braised inwards a pot of lentils until done. Sound good, right? But wait, there's more.After the sausage is cooked, it's sliced into circular "coins," which are together with thence fried crisp inwards a pan, together with used to garnish the lentils. Everything near this recipe sounds great, thence when Michele together with I happened upon a nice, fatty cotechino inwards Chris Cosentino's Boccalone, inwards the San Francisco Ferry Building, I knew the cranberry edible bean together with Swiss chard soup I was making that twenty-four hr catamenia was going to convey a invitee star.
As you'll listen me whine near inwards the video, a huge rainstorm hitting the metropolis right inwards the heart together with somebody of the recipe, together with I didn’t brand the right adjustments to the camera. I tried to lighten the film, but it nonetheless looked horrible, thence most of the soup making business office of this is non shown. Here's what y'all missed: I made edible bean soup, together with wilted around Swiss chard inwards it.
That said, this postal service is non near the soup, it's near how to purpose the cotechino. The exact same physical care for shown hither inwards all its dimly lit glory, tin hold upwardly used for almost whatever vegetable or edible bean soup/stew. I loved it amongst this uncomplicated cranberry edible bean ragout, but volition displace it amongst the traditional lentils side past times side time…even if I convey to hold off around other year. Enjoy!
Ingredients:
1 cotechino
1 pot of simmering lentils or beans
My soup contained:
1 tablespoon olive oil
1 chopped onion
1 pound cranberry beans
1 quart chicken broth
water equally needed
1 bay leaf
1 teaspoon dried Italian herbs
small sprig rosemary together with thyme
1 bunch Swiss chard, trimmed together with torn
salt together with fresh terra firma dark pepper to taste
View the consummate recipe
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