Wrapped Cotechino

Ingredients

• g cotechino sausage (a fresh pork sausage)
• g lean veal or beef slice
• butter
• celery
• carrot
• onion
• dried mushrooms
• prosciutto (fat and lean) or cured pork belly
• flour
• Parmesan

Instructions

1. Skin the raw cotechino and wrap it in a wide, thin, well-beaten slice of lean veal or beef; truss with thread.
2. Set over the fire with butter, celery, carrot and a quarter onion, coarsely cut. Add no salt or pepper (the cotechino is already seasoned). For a pasta sauce, add a few slices of prosciutto or cured pork belly.
3. When coloured on all sides, add water to half-cover plus a few pieces of dried mushroom and simmer gently until cooked through.
4. Strain the juices, return the mushrooms; dress the macaroni with this plus cheese and butter. Untie and serve the cotechino with some juice around it.
5. For the pasta, thicken the strained juice with a pinch of flour worked in butter. Garnish with carrots parboiled two-thirds then finished in the juice.