Richard, did you happen to use cotechino in the Romagna potatoes? We eat it (cotechino) about

[Marg CDN]

once a year, simmered with lentils. (whenever our cholesterol levels aren't watching) I'm just trying to imagine it in these potatoes and how it would hold together. I ususally use pancetta in something like this but I'm up for another adventure.

 

[pat-nocal]

I made it last night with soppressata...good stuff. Have not had cotechino, what is it like?

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=111432

 

[richard-in-cincy]

Marg, actually, I've never tasted a cotechino, or at least that I know of! What are they like?

 

[Marg CDN]

A lasrge sausage almost the size of the circle you'd make with your 2 index fingers and thumbs. Very

very (very) fatty. It's soft and has a lot of soft fat in it. Not pretty inside, looks like finely chopped up bits of offal in a disgusting pukey colour. It's mildly spicy, not hot, but spicy.

So you can understand why I can't imagine it with potatoes.

H loves it but it is so cholesterol-laden that I limit our consumption.

In the south, we had some neighbours who lived in Italy, normally. His mother used to cook it for him but his wife refused to because of the fat. So I bought one in Toronto and took it down to make for him. He was in HEAVEN (howver you say that in Italian)...probably paradiso.

 

[richard-in-cincy]

Well, with that description, the potatoes would probably be oven...

deep fat fried from the fat rendering out of the cotechino! : ) It would probably work really well in this dish.