The recipe of Cotechino with potato cream and peppers cruschi

Originally, cotechino was a simple dish that farmers used to eat with legume and vegetable soups.

Today, the classic pairing cotechino-lentils has been interpreted in the most varied ways including in crust, in single portions of millefoglie, or in addition with pasta.

We propose the variant with potato cream and chips of sweet peppers cruschi

The ingredients to prepare the cotechino with potato cream and peppers cruschi

  • 500 g Cotechino
  • Celery
  • 1 Red onion of Tropea PGI
  • 2 Carrots
  • Salt as requires

To prepare the potato cream

  • 1 kg Potatoes from Sila PGI
  • 400 g whole milk
  • Salt as requires
  • Extra virgin olive oil
  • 60 g sweet peppers cruschi

How to prepare cotechino with potato cream and peppers cruschi

To prepare the cotechino on potato cream, start by filling a pot of water in which to dip the cotechino, along with celery, carrots and red onion of Tropea PGI, cutted.

Turn on the fire and cook for at least 2 hours. Once ready, turn off and leave the cotechino to soak for another 20 minutes in the same broth.

While the cotechino is cooking, you can prepare the potato cream and the bran pepper chips.

Wash and then boil the potatoes from Sila PGI for about 30-40 minutes. Put them in a bowl and season with salt and extra virgin olive oil.

To make the potatoes more creamly, add 400g of whole milk and stir over the heat,

At this point, cook the sweet pepper cruschi in a pot with plenty of hot oil and fry for not more than 5/8 seconds.

In a baking dish, first lay the potato cream, cotechino, cleaned from its skin and cut into slide, add topping with crushed peppers cruschi.

 

To enjoy this meal, we recommend a good glass of Red wine Cirò DOC.