Posted 12 December 2009 - 07:04 AM
having persuaded my SO to do the tortellini & bollito thing for Christmas (edgy, I know!), I am left wondering where to find a cotechino (or musetto) similar to what you'd get in Bologna (or Veneto, for musetto: slightly different grind, but the concept is the same).
A couple of years ago we went to a butcher in the italian market and I bought... something... which had about as much to do with cotechino as 'balsamic vinegar' is similar to 'aceto balsamico tradizionale' (I prefer Reggio to Modena, incidentally).
Any ideas? Pointers? Suggestions? Willing to travel if necessary.
Posted 13 December 2009 - 08:09 AM
Posted 13 December 2009 - 09:39 AM
Posted 13 December 2009 - 06:50 PM
Posted 13 December 2009 - 10:20 PM
Posted 14 December 2009 - 08:17 AM
Posted 14 December 2009 - 09:03 AM
Posted 14 December 2009 - 09:20 AM
Edited by ambra, 14 December 2009 - 09:21 AM.
Posted 15 December 2009 - 10:18 AM
jmolinari, I did see your blog. The idea of making it myself did cross my mind, but I am not a butcher and I have little time to experiment. How difficult is it? The main problem I've seen in curing meats is avoiding air bubbles which cause oxidation where you don't want it.. and getting the cures right (though one could argue that cotechino doesn't really need a cure...). I already persuaded my GF to help me with Tortellin and I don't know how another cooking project would go over.
Posted 15 December 2009 - 07:26 PM
Posted 16 December 2009 - 05:06 AM
Edited by jmolinari, 16 December 2009 - 05:06 AM.
Posted 16 December 2009 - 06:08 AM
In any event, I was thinking if you can't find it in PA, you might try BUONITALIA (in NYC) as they do have a mail order service. They are quite expensive but they have a good selection of Italian imports. If not, let me know and I will let you know other stores to go to NYC. I've had it from a butcher (I had to special order it though) there and I've also had it from the box. The box was better!
If I were you, I'd try to make it! At least you'll know exactly what goes in it and can regulate the flavours as you want.
Good luck with the tortellini! They are soooo delicious homemade!! Should be fun too! When I lived in the US, we made them every year!!
Edited by ambra, 16 December 2009 - 06:10 AM.
Posted 19 December 2009 - 01:12 PM
In any case! Thanks for the suggestion, buonitalia does have what look like 700-800gr cotechini which actually look raw. I have to wonder where they come from, but if they have Perbellini's panettone, I can hazard a guess or two.
I'll give them a call monday morning and investigate. Thanks for your help!
Posted 19 December 2009 - 02:01 PM
In the US, I think the whole idea of boiled meat is trumped by Chicken Soup (essentially boiled chicken etc) and braised meats (as opposed to boiled meats). I think big steaks or even braised dishes like short ribs go alot farther on restaurant menus. It's just my opinion. I could be wrong. In fact, things could have changed since I lived there!
I live in Toscana by way of NYC. Right now, there are some beautiful Zamponi on sale at the local COOP!
Posted 21 December 2009 - 04:41 PM
Ambra, now it makes a lot more sense! As to the US... chicken soup I understand, but it's a bit of a different animal. Then again, one might say that very little cooking from above Lazio has ever made it across, so I shouldn't be too surprised...
And yes, Venice also has some wonderful musetti at the COOP, but even if I were to fly over, they wouldn't let me take one back stateside (and I would NEVER attempt smuggling.. of course... never mind the curiously prosciutto shaped sweater that inhabited my suitcase a few months ago :) ).
Posted 26 December 2009 - 09:14 AM
Posted 26 December 2009 - 09:23 AM
Posted 27 December 2009 - 10:18 AM
I like Batali's recipe with the red wine vinegar in the lentils, cuts the fattiness of the cotecchino.
Edited by Recoil Rob, 27 December 2009 - 10:18 AM.
- Errol Flynn
Posted 03 January 2010 - 08:55 PM
Posted 28 December 2010 - 08:13 PM
The cotechini are in very thin plastic casings, and I've cooked them directly in that in previous years (after making numerous piercings into the plastic casing) but was wondering if i could instead remove the plastic casing and just wrap them properly in cheesecloth and cook them that way, or will I lose too much of the fat into the water, since they will have to cook a fairly long time
To anyone who knows, thanks
Edited by temesvari, 28 December 2010 - 08:34 PM.
Posted 18 January 2011 - 10:42 AM