Cotechino en Croûte with Parmigiano Polenta and Mixed Fruit Mostarda

Cotechino is a true Italian favorite, known for its rich, comforting flavors. Traditionally served with lentils or polenta, it’s the perfect dish to bring warmth and satisfaction to any meal. In this recipe, we’re giving this classic a fun twist by wrapping the cotechino in crispy puff pastry and adding a creamy spinach and ricotta filling. It’s a delicious way to make this hearty dish a little more fancy! To complete the plate, we’ve paired it with velvety Parmigiano Reggiano polenta and a touch of sweetness from mixed fruit mostarda. It’s the perfect balance of cozy tradition and a bit of elegant flair—a dish that feels like a celebration on your table!

Difficulty : medium

Prep time : 30 minutes

Cook time : 1 hour & 45 minutes

Doses for : 4 people

INGREDIENTS:

For the Cotechino en Croûte:

- 1 cotechino sausage (cooked, cooled to room temperature) 

- 1 sheet puff pastry (thawed if frozen) 

- 2 cups fresh spinach leaves 

- 1 cup ricotta cheese 

- 1 egg

- Salt and pepper to taste 

For the Polenta:

- 1 cup polenta 

- 4 cups water

- 4 tbsp butter 

- 1 cup Parmigiano Reggiano, grated 

- Salt to taste 

 To Serve:

- 1 jar of mixed fruit mostarda 

PREPARATION :

How to Cook Cotechino:

1. Place the unopened cotechino in its vacuum-sealed package into a pot of boiling water.
2. Reduce the heat slightly to maintain a steady boil and let it cook for 1 hour.
3. Once cooked, carefully remove the package from the water and let it cool at room temperature before opening and using in your recipe.

Prepare the Spinach and Ricotta Mixture:

1. Heat a skillet over medium heat and lightly wilt the spinach in a touch of olive oil. Cool and squeeze out any excess liquid.
2. Blend the spinach with ricotta until smooth, seasoning with salt and pepper. Set aside.

Assemble the Cotechino en Croûte:

1. Preheat the oven to 375°F.
2. Roll out the puff pastry and trim it so that it wraps snugly around the cotechino, leaving minimal excess.
3. Spread the spinach and ricotta mixture evenly over the surface of the pastry.
4. Place the cooled cotechino sausage at one edge of the pastry and roll tightly, sealing the seam with some egg wash.
5. Place seam-side down on a baking sheet, brush with egg wash, and bake for 25–30 minutes, or until the pastry is golden and puffed.

Make the Polenta:

1. Bring water to a boil in a heavy-bottomed pot. Slowly whisk in the polenta to avoid lumps.
2. Reduce heat and cook, stirring constantly, as directed on the package.
3. Stir in butter and Parmigiano Reggiano, adjusting seasoning with salt. Keep warm until serving.

Plate and Serve:

1. Slice the cotechino en croûte into rounds and arrange on a plate.
2. Spoon a serving of Parmigiano Reggiano polenta alongside.
3. Add a dollop of mixed fruit mostarda from the jar for a tangy-sweet finish.