Fine Tastes of ModenaFocus on
Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.
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Melt the butter and mix with the flour, eggs, sugar, a pinch of salt, the pastry yeast, milk and the grated lemon peel making sure not to grade the inner white part...
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A look at / San Geminiano
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