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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Dice the onion and shallot and sautè with the sage in the extra virgin olive oil until lightly brown. In a pan with equal amounts of butter and olive oil...
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A look at / San Geminiano
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