Rossini-style Cotechino | Riccardo Forapani

For the cotechino

• 600 g of Cotechino Regnani
   

Procedure

Cook the cotechino in boiling water for 3 hours and drain, saving the cooking liquid for other preparations. Allow the cotechino to cool, paring it from the ends and portioning (you will get 2 servings from each).
 

For the Rossini Sauce

• 10 Golden onions
• 5 l Sangiovese superiore
• 3 l Marsala wine
• 10 g peppercorns
• 3 bay leaves
• 8 l chicken stock
• 4 l of brown stock
• 3 blanched foie gras
• 10 g 70% dark chocolate
   

Procedure

Stew the onions. Thicken the ingredients on the stove and make the sauce; calculate 10 g per serving.
 

For the maraschino cherry sauce

• 200 g morello cherry jam
• 200 g pureed raspberry
• 400 g of cassis
• 50 g pitted fresh morello cherries
   

Procedure

Thicken on the stove and make the sauce; calculate 5 g per serving.
 

For the salsa verde

• 100 g bread
• 150 g of parsley
• 10 g capers
• 20 g anchovies
• 70 g white wine vinegar
• 100 g oil
• Salt
• Pepper
   

Procedure

Mix the ingredients and calculate 5 g per serving.
 

Dish composition

• Pan brioche (15 grams per serving)
   

Procedure

Regenerate the cotechino at 65 °C in the roner with its cooking juices. Toast the pan brioche with a little butter to brown it and shape it with a ramekin. Arrange the three rounds of pan brioche on the plate with the cotechino on top. Warm the three sauces and arrange them on the plate, add a few salt flakes and four truffle shavings next to the cotechino.
 

Photo by Lido Vannucchi