Cotechino in a Veal “dress”

INGREDIENTS
1 large Marchisio cotechino
Some thin veal cutlets, enough to wrap cotechino
1 gold onion
1 or 2 tablespoons chopped nuts
Salt and pepper to taste
Broth, olive oil and rum as required
Some cooking twine

METHOD

1. Prick Marchisio cotechino with a fork and boil it for 10 to 15 minutes in hot water.
2. Peel cotechino with a sharp knife trying to keep it intact, then carefully wrap it in the veal cutlets.
3. Make sure all cotechino is well covered, delicately press the meat to make it adhere perfectly.
4. Gently tie the meat with the cooking twine so that it stays together during cooking time.
5. Put some olive oil, chopped onion and nuts and fry it over low heat for some minutes. Add chopped parsley.
6. Fry the meat in the saucepan, carefully rolling it so that it colors on every sides. Simmer with rum or white wine and continue cooking adding some broth from time to time until ready.
7. If you want you can cook the meat in a pressure cooker for 13/15 minutes.
8. Put the “dressed” cotechino on a dish and let it cool down a little, then cut the twine and carefully slice the meat.
9. Put the slices in an oven pan and cover with cooking sauce, serve hot.

from lamascaincucina