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Country-style Cotechino with Beans

  • 2 hours and 5 minutes
  • Medium
  • Second Courses

Ingredients: Per 10 servings

  • 1 Cotechino sausage
  • ½ pork cheek
  • 7 oz rinds
  • 1 ¾ lb cannellini beans
  • 3 cloves of garlic
  • 1 sprig rosemary
  • 2 leaves of bay leaves
  • 2 onions
  • 2 cloves
  • 3 tablespoons oil
  • 3 ½ oz lard
  • ½ stalk celery
  • 1 sprig parsley
  • 2 lb canned tomatoes
  • pepper

Preparation:

Soak for 12 hours the cotechino and the beans, well-cleaned. Prick the cotechino all over and leave to cook for a couple of hours in boiling water sparingly salted. In the meantime, blanch the fresh rinds and the pork cheek and tails for a quarter of an hour.

Drain, and cut the rinds into square pieces, and the pork cheek and tails into pieces. Put into a crockpot the beans well-washed and drained, the cotechino, pork cheek and tails, pieces of rind, cloves of garlic, the bunch of aromatic herbs, and the onion.

Fill the pan with abundant cold water, season with salt and freshly-ground pepper, and cook over moderate heat for a couple of hours. During the cooking, using a wooden spoon (to avoid disturbing the cooking of the beans) remove the meats as they progressively become cooked.

Put into a large crockpot the oil and the chopped mixture of lard, onion, celery and parsley, leave to brown well, toss in the well-chopped tomato pulp, season with salt and pepper, and continue cooking over moderate heat for half an hour.

At this point, slice the cotechino and put it into the sauce, adding the well-drained rinds, the cheek and tails and lastly the well-drained beans. Leave everything to gain flavor together over moderate heat, mixing thoroughly. If the sauce ends up too dense, bring it to the right consistency with some spoonfuls of the bean cooking liquid. Serve piping hot.