 | 1 cotechino sausage, about 800 gr. |
| 2 onions chopped |
| 3 carrots chopped |
| 1 celery stalk |
| 1 bunch flat leafed celery |
| 4 cloves |
| 1 chicken, cleaned and halved |
| 1,5 kg beef brisket, in one piece |
| 250 gr. veal breast |
| 250 gr. calf's head |
| 250 veal tongue |
| 2 tblsp kosher salt |
|
| Cook the Cotechino separately in
boiling water for 2,5 hours, pricking the casing so it will not pop. Meanwhile place the
vegetables and 1 tbsp kosher salt into a large saucepan and fill it with water. Bring to a
boil and add the beef and cook, covered, for about 1 hour. add the veal meats, cover and
cook for a further 30 minutes and then add the chicken. Cover and cook for 30 minutes,
then add the cotechino and cook for another 15 minutes. continue cooking until all meats
are quite soft. Place the meats on a large heated tray, sprinkle with kosher salt and
moisten with a ladleful of boiling stock. The meat is carved at the table. Serve with
green or red sauce, or with mostarda di Cremona. |
|
