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Panizzi Chianti Colli Senesi DOCGChianti Colli Senesi DOCG
Use a toothpick to pin a hole all over the cotechino, put it in a saucepan covered with cold water and cook over low heat for 30 '. Drain and gently peel it.
Cover the beef with the ham, place the cotechino in the centre and wrap it well and tie it with a string. Chop the shallot and add it to a hot pan with olive oil, then add the cotechino roll and brown it on all sides. Add salt and cover with broth and the red wine in equal parts. Cook over low heat with the lid on for 40 '. Remove the string, roll the shortcrust pastry around the cotechino, brush with the egg and bake for 20 'at 180 °.
(for 4 people): One cotechino (typical pork sausage) of about 400 g, 1 slice of beef pulp of about 400 g, 4 slices of Parma ham, 1 shallot, Panizzi bio extra virgin olive oil, broth, 1 glass of red wine, salt, 1 roll of shortcrust pastry, 1 egg.