CookEat Recipe
Small Onions for Cotechino
Small onions browned in butter and glazed with defatted cotechino cooking broth, a little vinegar and sugar.
Method
Steps
Step 1
Gather the ingredients: 30 small white onions, about 600 g total; 50 g butter; 60 ml strained, defatted cooking broth from fully cooked fresh cotechino; 1/2 tablespoon wine vinegar, 7.5 ml; 1 teaspoon sugar, about 4 g; Salt and black pepper; Water for boiling.
Step 2
Peel the onions and trim their ends without cutting away the root bases. Boil in salted water for 10 minutes, then drain well.
Step 3
Melt the butter in a broad pan, add the onions and brown gently for about 8–10 minutes, turning carefully. Season with pepper and only a little salt, since the cotechino broth may already be salty.
Step 4
Add the defatted cotechino cooking broth, vinegar and sugar. Simmer gently for about 15–20 minutes, shaking the pan occasionally, until the onions are tender and coated in a small amount of glossy sauce. If the liquid reduces too soon, add a small splash of water. Serve hot as a side for cooked cotechino.
Step 5
If you need to prepare the cooking broth, use a fresh commercially prepared cotechino intended for cooking directly in water, about 350 g, and follow its current label instructions. Remove the outer packaging, leaving the edible casing intact. For a product whose directions specify this method, prick the casing, cover with cold water, bring to a gentle boil and cook for about 3 hours, or longer as directed, until tender and at least 71°C at the centre. Remove the cooked sausage for a separate meal, strain the cooking liquid and skim its fat with a spoon or fat separator. Measure 60 ml for the onions. Allow about 3½–4 hours total if making this broth from scratch. Water outside a sealed pouch used to reheat precooked cotechino is not sausage broth.
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