Crusted cotechino with spinach


1 Roll of rectangular puff pastry
1 Cotechino Rossato
400 gr. spinach
30 gr. Butter
1 Egg
Q.s. salt


Make some holes on the cotechino with a fork and boil it for about 3,5 hours.
Sauté the previously boiled spinach with a knob of butter.
Drain the cotechino, let it cool, then remove the skin.
Prepare a sheet of baking paper and wrap the cotechino with spinach. Roll the baking paper around the cotechino and close it like a caramel. Let the foil rest half an hour in the fridge so that it becomes more compact, then take the puff pastry.
Remove the baking paper and place the cotechino with the spinach on the puff pastry rolling it all up and sealing the edges well. Brush the puff pastry with the egg and place the cotechino on the oven pan. Bake for about 25 minutes at 180° or anyway until the crust is golden brown.


Merlot of the Euganean Hills