Fine Tastes of ModenaFocus on
Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.
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Brown the onion in half the butter, add the rice and toast for a few minutes. Add the wine and allow to boil off...
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A look at / San Geminiano
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