Cotechino and puré with Classic Mostarda
WITH CLASSIC MUSTARD
Cotechino with lentils is a typical dish on the North-Italy Christmas menu and eaten especially on New Year Eve: in our tradition eaten a portion of cotechino before midnight is a good omen for the new year. The Cremonese tradition is: Mostarda Classica e Bolliti!
- Pre-cooked cotechino 300g
- Classic Mustard
FOR THE PURE ‘ (Italian mashed potatoes)
- Yellow-fleshed potatoes 550 g
- Liquid fresh cream 200 g
- Sour cream 1 tablespoon
- EVO Oil
Preparation: About 1 hour
Doses for: 5 people
To make Cotechino with creamy Puré, first place the potatoes in a pan and fill it with water, then boil them for about 40 minutes.
When they are cooked, drain and set aside for a moment.
At this point, take care of reducing the fresh cream: pour it into a saucepan and let it reduce by 50% over very low heat, it will take about 10 minutes.
Once this is done, start peeling the potatoes, which must still be hot. Once peeled, and still hot, mash them using the appropriate tool.
Transfer the potatoes to a non-stick pan on a very low heat, stirring with a spatula, let the moisture contained in the potatoes evaporate completely. A crust should not be created on the bottom, in fact the heat must be constant but moderate.
At this point pass the potatoes through a sieve: put them in a colander placed over a bowl and with a spatula mash them to pass them through the colander, this step serves to make them even more velvety. Now add a pinch of salt and mix them with your hands, in order to obtain a smooth, soft and compact “dough”.
At this point, cook the cotechino following the instructions on the package, in our case it was immersed in cold water and cooked for about 30 minutes from the moment of boiling.
All that remains is to stir the mashed potatoes: pour the previously prepared cream reduction into a larger pan, add the chopped potato loaf to the cream and using a spatula completely incorporate the cream into the potatoes.
At this point turn off the heat and always with the spatula begin to whip the purè, beating it quickly, in order to incorporate air and obtain a softer consistency. Then add the sour cream and mix to mix it completely.
Add a generous grating of nutmeg, season with salt if necessary, mix again.
Meanwhile, the cotechino will be cooked, drain it, and transfer it to a cutting board, being careful not to burn yourself. Peel it and cut it into slices.
Serve the cotechino plate with the hot purè, adding a drop of oil on the surface and combine it with our Mostarda to give an absolutely necessary extra taste! We recommend our Classic Mostarda as a combination but you can also indulge yourself with the most particular tastes!
The creamy purè can be stored in the refrigerator for 1-2 days maximum, closed in an airtight container. Freezing is not recommended.
Once the cotechino has cooled, it can be stored in the refrigerator in a hermetically sealed container for 2-3 days.
Enjoy your meal!