We are searching data for your request:
Upon completion, a link will appear to access the found materials.
If you are thinking about how much for the dinner zampone and cotechino cook, do not be afraid to advance food because you can also use it in the following days to prepare appetizing recipes. Zampone and cotechino, which already come from pork, of which, as is well known, nothing is thrown away, are zero waste foods if managed wisely. With a little imagination, they also become dishes that are beautiful to look at.
For the preparation of Cold zampone and cotechino with eggs and sauce, begin to harden the eggs by cooking them for 10 minutes from the beginning of boiling and then cooling them under running water. The eggs are then shelled and cut into rings.
Finely chop the parsley, the well-washed capers and the gherkins. Prepare a mayonnaise with the egg, the filtered juice of half a lemon, a pinch of salt and pepper and the olive oil, then mix the mixture with it.
Slice the cold leftovers of zampone and cotechino, arrange the slices on a serving plate making a row in the center, overlapping them slightly, and an external crown all around where you can also arrange the slices of hard-boiled egg as desired.
Pour the prepared sauce onto the central row, forming a wide ribbon and decorating with parsley leaves. Meanwhile, slice the gherkins and cut out rhombuses from each slice; cut the lemons into slices and then halve them to arrange them on the edge of the plate, sprinkling each half round with paprika.
Between one slice of lemon and the other, place a gherkin turbot and then serve. If the flow should wait, keep it in the refrigerator, preferably covered with aluminized paper.
- cold leftovers of zampone and cotechino;
- 3 eggs;
- olive oil;
- pickled gherkins;
- 1 egg;
- 3 lemons;
- a bunch of parsley;