
Cotechino Toast
5h 5m
Prepare to be blown away by this flavor bomb. Perfect for any occasion: it works both as an appetizer or as a light meal. Sophisticated and delicious.
Cut 200 g of pork rind into manageable pieces
Bring a medium pot filled with water to a boil and add a handful of salt
Add the skin and cover and simmer until the skin is completely cooked
Grind 600 g of pork loin center and 200 g of pork belly
Grind the cooked skin
Place the ground meat and skin in a large container
Season with 20 g of salt, 1 tbsp of black pepper powder, and 1 tbsp of cumin powder
Add 2 g of instacure #1, 1 tbsp of white sugar, and 2 tbsp of white wine
Mix by hand until well combined
Line a baking sheet with parchment paper or cling film and cover with the meat, pressing it tightly on top
Refrigerate for 3h until firm and very cold
Add ¾ cup of white wine vinegar and 1 cup of red wine vinegar to a pan
Add 3 tbsp of white sugar and 2 tbsp of salt
Bring to a boil and stir until the sugar and salt are completely dissolved
Add 2½ cups of mustard seeds and stir. Bring to a simmer and remove from heat. Allow to cool down. The pickled mustard seeds are ready
Peel, trim, and cut 1 red onion into petals
Add 1 cup of red wine vinegar and ⅔ cup of white wine to a medium pot over medium heat
Add 3½ tbsp of white sugar and 1 tbsp of salt
Bring to a boil
Add the onion, cook for one minute, and remove from heat. Allow to cool to room temperature. The pickled red onion is ready
Place the cotechino on a clean work surface, remove the wrapping and cut to desired size
Cut 2 slices of brioche. Trim the edges and cut the slices into similar sizes as the Cotechino
Toast the brioche slices lightly on both sides and set aside
Drizzle extra virgin olive oil into a heated skillet. Sear the Cotechino on both sides over medium heat
Place the seared Cotechino over the toasted brioche
Place a petal of the Pickled Red Onions over the Cotechino. Add 1 tsp of the Pickled Mustard Seeds and garnish with chives. The cotechino toast is ready
Enjoy this flavorful toast!
Yield 4 portions
Brioche
2 slicesExtra Virgin Olive Oil
to drizzleChive
to garnish
Cotechino
Pork Rind
200 gPork Loin Center
600 gRindless Pork Belly
200 gInstacure #1
2 gBlack Pepper Powder
1 tbspCumin Powder
1 tbspWhite Sugar
1 tbspWhite Wine
2 tbspExtra Virgin Olive Oil
to drizzleSalt
a handfulSalt
20 gWater
3 L
Pickled Mustard Seeds
Mustard Seeds
2½ cupsWhite Wine Vinegar
¾ cupRed Wine Vinegar
1 cupWhite Sugar
3 tbspSalt
2 tbsp
Pickled Red Onions
Big Red Onion
1Red Wine Vinegar
1 cupWhite Wine
⅔ cupWhite Sugar
3½ tbspSalt
1 tbsp
Equipment
Meat Grinder
Kitchen Scale