Cotechino in Galera Recipe
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,...
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Ingredients
- 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
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