Cotechino with king prawns, green tomato and yuzu
Item 1 of 1
- medium
- 4
- 3 hours 30 minutes
A charcuterie product particularly favoured in northern Italy, cotechino requires cooking before eating, usually by being boiled slowly as Matteo Metullio does in his cotechino recipe. Here the meat is served with delicate king prawns and the punch of two garnishes – a fruity yuzu purée and a spiced green tomato and mustard jam. The best flavour will be achieved with mustard essence which is commonly found in Italy, but, if unavailable, ground mustard seeds could be used as a substitute.
First published in 2016
Ingredients
Metric
Imperial
Cotechino
- 400g of cotechino
- 1 stick of celery, cut into large chunks
- 1/2 white onion, cut into large chunks
- 1 carrot, cut into large chunks
- 1 bay leaf
- water
Green tomato jam
- 5 green tomatoes, chopped
- 100g of sugar
- 1 pinch of mustard seeds, ground, or 5 drops of mustard essence (if available)
Yuzu purée
- 4 yuzu
- 250ml of mandarin juice
- 1 pinch of sugar, or to taste
To serve
- 4 king prawns
- balsamic vinegar
- nasturtium leaves, to garnish
- edible flowers, to garnish
- olive oil, for frying
SAVE RECIPE
Equipment
- Blender
- Large vacuum bags
- Chamber sealer
Method
1
Begin by cooking the cotechino. Place the celery, onion, carrot and bay in a large pan and cover completely with water. Bring to the boil over a medium heat, then add the cotechino and cook for 3 hours, topping up with water if needed
- 1 stick of celery, cut into large chunks
- 1/2 white onion, cut into large chunks
- 1 carrot, cut into large chunks
- 1 bay leaf
- water
- 400g of cotechino
2
Meanwhile, place the chopped green tomatoes in a small pan with the sugar. Cook gently over a low heat for about an hour to create a jam-like consistency – after this time it should have thickened and reduced
- 5 green tomatoes, chopped
- 100g of sugar
3
Remove the jam from the heat and stir in the mustard flavouring, adding more to taste if desired. Set aside to cool and reserve until ready to serve
- 1 pinch of mustard seeds, ground, or 5 drops of mustard essence (if available)
4
To create the yuzu purée, place half of the mandarin juice in a small pan and bring to the boil over a medium heat. Peel the yuzu and blanch the peelings briefly in the hot mandarin juice to soften
- 4 yuzu
- 125ml of mandarin juice
5
Once softened, transfer the peel to a blender. Roughly chop the yuzu flesh and add to the blender along with the remaining mandarin juice. Blitz to form a smooth purée, adjusting the sweetness to taste with a little sugar if needed. Reserve until serving
- 125ml of mandarin juice
- 1 pinch of sugar, or to taste
6
Once the cotechino has finished cooking, remove from the pan and reserve the cooking water. When cool enough to handle, peel the skin from the cotechino and slice into thin rounds
7
Place the slices in a large vacuum bag with enough of the reserved cooking water to cover and seal under vacuum to compress. Set aside until ready to serve
8
Just before serving, bring a small pan of water to the boil over a high heat. Remove the cotechino slices from the vacuum bag and place in the hot water to warm through for 2–3 minutes
9
Meanwhile, shell the prawns. Heat a little oil in a frying pan and fry the prawns over a high heat for 2 minutes until cooked through and lightly golden
- 4 king prawns
- olive oil, for frying
10
To serve, spread a little of the yuzu purée over each serving plate and top with slices of the cotechino. Top with the cooked prawns then garnish with dots of the green tomato jam, balsamic vinegar, nasturtium leaves and flowers
- balsamic vinegar
- nasturtium leaves, to garnish
- edible flowers, to garnish
First published in 2016
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