Cotechino in Crosta (Cotechino Wrapped in Pastry)
Category: Main Dishes
Servings: 4
This traditional Italian dish, Cotechino in Crosta, is a delicious and festive way to serve cotechino sausage, a flavorful cured pork sausage that is often paired with lentils for good luck on New Year’s Eve. In this recipe, the cotechino is wrapped in a golden, flaky pastry crust along with a savory lentil filling, creating a meal that’s both hearty and elegant. It’s perfect for a family dinner or a special occasion.
Ingredients
| Ingredient | Amount |
|---|---|
| Pastry dough (Pasta Brisée) | 230g |
| Pre-cooked cotechino | 500g |
| Lentils | 150g |
| Carrot | 1 |
| Onion | 1 |
| Celery | 1 stalk |
| Rosemary | 2 sprigs |
| Extra virgin olive oil | 2 tbsp |
| Butter | 1 tbsp |
| Fine salt | to taste |
| Black pepper | to taste |
| Vegetable broth | as needed |
| Fresh cream (liquid) | as needed |
| Egg yolk | 1 |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 28g |
| Carbohydrates | 38g |
| Fat | 25g |
| Fiber | 6g |
| Sodium | 800mg |
Instructions
Step 1: Prepare the Lentil Mixture
To begin, soak the lentils in water for a few hours to ensure they cook evenly. If you’re short on time, skip soaking and just cook the lentils directly. Drain and set aside once they’re cooked and tender.
While the lentils are soaking or cooking, prepare the vegetable mixture. Start by finely chopping the carrot, celery, onion, and rosemary. You can do this with a sharp knife or, for a finer consistency, pulse them together in a food processor.
Step 2: Sauté the Vegetables
In a large skillet, heat the extra virgin olive oil and butter over medium heat. Add the chopped vegetables and rosemary to the pan. Stir frequently and let them sauté until soft and fragrant. Season with salt and pepper to taste. Be sure to cook the vegetables thoroughly, as they will need to blend seamlessly with the lentils.
Step 3: Combine Lentils and Vegetables
Once the vegetables have softened, add the cooked lentils to the pan. Stir well to combine the lentils with the sautéed vegetables. Add a small amount of vegetable broth if needed to create a slightly creamy consistency. Continue to cook, stirring occasionally, until the mixture is thickened and the flavors are well incorporated. Taste and adjust seasoning if necessary. Allow the mixture to cool to room temperature.
Step 4: Prepare the Cotechino
While the lentil mixture cools, remove the pre-cooked cotechino from its packaging. Place it in a large pot of simmering water and cook for the amount of time specified on the package (usually about 20 minutes for pre-cooked cotechino). Once cooked, carefully remove it from the water and set it aside to cool slightly.
Step 5: Roll Out the Pastry Dough
Once the lentil mixture has cooled and the cotechino is ready, roll out the pastry dough on a lightly floured surface. You should aim for a large rectangle, roughly 40×30 cm (16×12 inches) to ensure there’s enough space to wrap the cotechino and lentils inside.
Step 6: Assemble the Cotechino in Crosta
In the center of the rolled-out pastry, spread a few tablespoons of the lentil mixture. Place the cotechino on top of the lentils. Carefully fold the sides of the pastry dough over the cotechino, encasing it entirely. Ensure the ends are sealed tightly. You can trim any excess dough with a sharp knife or use it to decorate the top.
Step 7: Add Decorative Pastry Shapes
Roll out any leftover pastry dough and use a small cookie cutter (a star shape is a fun choice for the holidays) to create decorative shapes. Arrange the pastry stars or other shapes on top of the wrapped cotechino, pressing gently to adhere.
Step 8: Brush with Egg Wash
In a small bowl, whisk together the egg yolk and fresh cream. Using a pastry brush, lightly coat the top and sides of the wrapped cotechino with the egg wash. This will give the pastry a beautiful golden color when baked.
Step 9: Bake the Cotechino in Crosta
Preheat your oven to 180°C (350°F). Place the prepared cotechino in crosta on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Step 10: Serve and Enjoy
Once baked, remove the cotechino in crosta from the oven and let it rest for about 5 minutes before slicing. Serve with a side of greens or a simple salad to balance out the richness of the dish. Enjoy the crispy, flaky pastry and the savory, tender filling!
Tips and Variations
- Vegetable Broth: If you prefer a richer filling, consider adding a splash of heavy cream to the lentils for a creamier texture. You can also use chicken broth instead of vegetable broth for extra flavor.
- Pastry Dough: If you’re pressed for time, you can use store-bought puff pastry or shortcrust pastry, though the homemade pasta brisée will add a lovely depth of flavor.
- Cotechino Substitute: While cotechino is traditional for this recipe, you can substitute it with any similar sausage such as a mild Italian sausage or even a smoked sausage if preferred.
- Spices: Feel free to add more spices to the lentil mixture if you like a bolder flavor, such as garlic, thyme, or nutmeg.
Conclusion
Cotechino in Crosta is a truly festive and satisfying dish that combines savory flavors and rich textures, making it an excellent choice for holiday feasts or family gatherings. The crispy pastry, hearty lentils, and succulent cotechino come together to create a meal that’s both traditional and luxurious. By following these simple steps, you can easily prepare this beautiful dish and impress your guests with your culinary skills!
