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Bencotti Cotechino Croquettes
4
25min
Citterio
Soft inside and golden outside, these cotechino meatballs come from the union of the savory cotechino and the delicate boiled potatoes. A simple and convivial recipe, perfect as an appetizer or main course, ideal for showcasing cotechino in a tasty, modern version.
300 g cooked cotechino meat
300 g boiled and mashed potatoes
1–2 eggs (depending on consistency)
50 g grated Parmigiano Reggiano
Black pepper, to taste
Salt, only if necessary
Breadcrumbs, as needed (optional, to firm up)
Mash the boiled potatoes while still warm and finely chop the cotechino meat. In a bowl, combine cotechino, potatoes, eggs, Parmigiano, and pepper. Mix until you get a smooth and homogeneous mixture.
With slightly damp hands, shape the mixture into meatballs or croquettes of uniform size. Heat plenty of vegetable oil and fry the croquettes until golden brown. Drain on paper towels and serve hot.
Cotechino sausage and Zampone
The star of any party, zampone is made from expertly selected pig parts, spiced, stuffed and sealed in the traditional natural “casing”: the trotter. Citterio’s Bencotti Zampone Modena IGP is ready in just 30 minutes.
