Cotechino and crispy spinach Recipe

Simple and tasty, great to give your guests an Italian taste!


Ingredients

Levoni Cotechino
4 slices 

Raw spinach
2 handful

Raisins, nuts and pine nuts
To taste

Extra Virgin Olive Oil, balsamic vinegar, salt and pepper
To taste


Preparation
Season the spinach (a light drizzle of Extra Virgin Olive Oil).
Cook the Levoni Cotechino following the instructions (boil it in hot water).
Add raisins, nuts and pine nuts (if you want, toast the pine nuts).
Season with a few drops of balsamic vinegar (do not exceed).
Share this specialty (delicious and tasty).

About Cotechino
The cotechino is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica (rind), but it may take different names in the different production areas. According to tradition, it is served with lentils on New Year's Eve, because lentils—due to their shape—are 'credited' to bring money for the coming year.

It is prepared by filling the natural casing with rind, pork meat (usually of secondary choice), and fat mixed with salt and spices.

Some similar sausages exist in the Italian cooking tradition, for example musetto and zampone which are made with different meat and parts of the pig, musetto being made with meat taken from the pig's muzzle and zampone being held together by the pig's anterior leg skin.