Cotechino has been used as an ingredient since ancient times and is a very versatile product. We usually prepare and eat it at Christmas as per our tradition, but it can be also used as an ingredient for many recipes and can therefore be enjoyed all year round. The potato nuggets with cotechino are a brilliant example of how this sausage can give the opportunity of formulating innovative and unusual combination recipes, which are ideal for a brunch or as a fingerfood.
Preparation: 10 minutes
Cooking: 30 minutes
Level of Difficulty: Medium
- 4 medium potatoes
- 300 gr. of cotechino
- 200 gr. of flour
- 1 egg
- 4 tablespoons of grated Parmesan cheese
- Salt and pepper
Boil the potatoes and when cooked peel them and pass them through a sieve.
Cook the precooked cotechino according to the instructions in the package. Cut it into cubes.
Add the flour to the potato puree, leaving two tablespoons.
Work the dough and incorporate the pieces of cotechino.
Form small balls, flour them in the flour left aside and fry them in boiling oil.
Serve the potato nuggets with warm cotechino, accompanying them with Lambrusco di Sorbara wine.