Cotechino in a crust
• 1 Cotechino Ca'dell’Ora
• 1 pack of puff pastry
• 1 egg yolk
• Some milk
If puff pastry is frozen allow to defrost in room temperature.
Pierce the cotechino all around and about, wrap in parchment paper and tie it loosely; place in a large pot with plenty cold water and bring it to a boiling temperature. From boiling it must cook for another 3 hours at low heat.
Once ready, take it off the heat and leave it in the pot with its broth for 10 minutes, then strain, peel off the skin and place on a plate to cool.
Preheat oven at 200°C (392°F).
Spread out the puff pastry on baking paper and roll the cotechino in it. Seal completely and take off excess dough.
Take the egg yolk and beat it with some milk then spread the mixture on the sealed dough.
Bake for 20 minutes or until golden brown.