Cotechino with Creamy Potato Purée and Crispy Kale Chips

Cotechino on a Creamy Potato Purée: A Hearty Winter Delight

Category: Main Course
Servings: 4

Ingredients:

Instructions:

1. Prepare the Cotechino:
   Start by cutting the celery and carrots into large chunks. Next, halve the yellow onion and the tomato. Wrap the cotechino sausage in a linen cloth, making sure it’s tightly secured. Place the wrapped cotechino into a pot of water along with the prepared vegetables, juniper berries, black peppercorns, cloves, and bay leaves. Bring the pot to a medium-high heat to bring everything to a boil, then lower the heat and let it simmer gently for 2 to 3 hours. This slow cooking method will allow the cotechino to become tender and infused with the flavors of the aromatics. After the cotechino is cooked, turn off the heat and allow the sausage to rest in the pot for an additional 20 minutes, soaking in the broth.

2. Make the Kale Chips:
   While the cotechino is cooking, you can prepare the kale chips. First, remove the tough stems from the kale leaves and wash them thoroughly. Place the leaves in a bowl and season with salt, black pepper, and a drizzle of olive oil. Mix to ensure the leaves are evenly coated. Arrange the seasoned kale on a baking sheet lined with parchment paper. Bake in a preheated fan oven at 220°C (428°F) for 15-20 minutes or until crispy, turning the leaves halfway through cooking for even crispness. These crispy kale chips will add a delightful texture contrast to the creamy potato purée.

3. Prepare the Potato Purée:
   For the creamy potato purée, start by washing the potatoes thoroughly. Boil the potatoes in salted water for 30-40 minutes, depending on their size, until they are tender and easily pierced with a fork. Drain the potatoes and, while still hot, mash them until smooth. To make the purée extra creamy, finely chop the rosemary and half the onion. In a pan, heat a little olive oil over low heat and sauté the onion and rosemary together for a few minutes until fragrant and softened. Add the mashed potatoes to the pan and pour in the warm whole milk. Stir well to combine until the purée is smooth, creamy, and perfectly seasoned with salt and pepper to taste.

4. Finish the Cotechino and Serve:
   Once the cotechino has rested in the broth, carefully remove the sausage from its cloth and discard the casing. Slice the cotechino into thick slices. Plate the creamy potato purée and arrange the cotechino slices on top. For an extra burst of flavor and color, sprinkle the crispy kale chips over the dish and serve. The tender cotechino pairs beautifully with the rich and velvety purée, while the kale chips bring a crisp contrast that elevates the overall dish.

Tips:

• For an even richer purée, you can add a touch of butter to the mashed potatoes while mashing them, especially if you’re looking for an indulgent, velvety texture.
• To make the cotechino more flavorful, try adding a few extra herbs like thyme or rosemary to the cooking broth.
• If you want to make this dish a bit lighter, you can substitute the whole milk with a lighter milk or even a vegetable broth for the purée.

This comforting and rustic dish is perfect for cozy winter evenings and makes a hearty, satisfying meal for the whole family. The blend of slow-cooked cotechino, creamy potatoes, and crispy kale offers a beautiful balance of flavors and textures. Whether you’re serving it for a holiday dinner or a Sunday gathering, this dish is sure to impress with its depth of flavor and hearty nature. Enjoy!