Cotechino

Method

1. Choose your cotechino: if it has a natural casing (soft and edible), do not prick it. If it has a synthetic casing (stiffer, often tied), use a needle to make small holes all over the surface.
2. For a natural-casing cotechino, soak it in cold water for 1 to 1.5 hours to soften the casing. For a synthetic-casing cotechino, soaking is optional but not necessary.
3. Optionally, add aromatics to the soaking water: cut celery into large pieces, halve a carrot, halve an onion, and halve a clove of garlic. These will infuse the cotechino with flavor.
4. After soaking, place the cotechino (with or without aromatics) in a pot of cold water. Do not add salt.
5. Place the pot over medium heat until the water comes to temperature, then reduce the heat to low and cook gently for 2 hours.
6. After 2 hours, turn off the heat and let the cotechino rest in the hot water for 1 to 1.5 hours, until it reaches room temperature.
7. Remove the cotechino from the pot and place it in a container with a little of its cooking liquid. Refrigerate overnight.
8. The next day, the cotechino will be firm and surrounded by jelly. Slice it and reheat in its own liquid or in a pan.
9. Serve with purée, lentils, vegetables, or rice.