Cotechino in galera
This cotechino in galera recipe is a celebratory dish from Emilia Romagna, combining the region's prized cotechino sausage with beef rump, prosciutto and a Lambrusco braising liquid. A decadent, indulgent main course that's perfect for Christmas and other special occasions.
Traditionally served on New Year’s Eve (though delicious on any cold day of the year), cotechino in galera is a classic dish that perfectly embodies the rich decadence of cucina emiliana. Cotechino is a large sausage made with leftover pork bits: cotica (rind), lesser cuts of meat and fat. It is seasoned with salt and spices and typically slow-boiled over a low heat for several hours.
Cotechino in galera (literally 'imprisoned') takes this dish a step further. The boiled cotechino is freed from its casing and wrapped in a thin slice of beef or veal and then slow-braised in the local red wine of choice, Lambrusco. This gives way to a succulent gravy that matches the holiday season – and a scoop of buttery mash or braised lentils for an incredible winter dish.
Ingredients
Metric
Imperial
- 1 cotechino, weighing approximately 600g (not parboiled)
- 1 slice of beef rump, weighing approximately 400g, pounded out and flattened
- 100g of prosciutto crudo, thinly sliced
- 2 tbsp of extra virgin olive oil
- 750ml of dry red wine, ideally Lambrusco
- fine sea salt, to taste
Equipment
- Toothpicks
- Kitchen string
Method
- 1 cotechino, approx 600g, not parboiled
- 100g of prosciutto crudo, thinly sliced
- 1 slice of beef rump, approx 400g, pounded out and flattened
- 2 tbsp of extra virgin olive oil
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