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Cotechino in Galera (Cotechino in Jail)

Second Course

Serves 4:
1 cotechino about 500g (18oz)
200g (7oz) cut of beef
100g (3.5oz) Modena ham (whole piece)
1/2 onion
250ml (1C 2½ tsp) broth
250ml (1C 2½ tsp) Lambrusco di Sorbara
1 Tbsp extra virgin olive oil
salt and pepper (to taste)


Boil the cotechino until half cooked. Remove from skin without breaking. Slice the beef about 1cm (little under a ½") thick and wide enough to wrap around the entire cotechino. Place the slice of prosciutto on the beef and place the cotechino in the middle of the strip and roll. Tie with string. Mince the onion and sautè in a pan. Add the cotechino and let cook over medium heat for about 3 hours, occasionally adding the wine and broth. When cooked, cut in slices and serve on a platter in its sauce.