Second course

Wellington cotechino, potato and horseradish cream and salsa verde

  • 40 min
  • 4 people
  • Difficult
Recipe by

Federico Quaglia


for the cotechinp:

  • 1 sheet of puff pastry
  • 1 cotechino
  • 8 slices of cooked ham
  • 20 ml cream
  • 1/2 egg white

for the potato and horseradish cream:

  • 4 medium-sixed potatoes
  • 20 g fresh or pickled horseradish
  • 120 ml cream
  • salt and pepper to taste
  • vinegar to taste
  • chives

for the salsa verde:

  • 40 g parsley
  • 40 g extra virgin olive oil
  • 1 anchovy
  • one hard boiled egg
  • vinegar to taste


<p> Blend the cooked ham with the cream and the egg white, until it gets a smooth and even texture. <br> From a cotechino, cut 4 cubes and spread much ham mousse on each one; then, wrap them in puff pastry. <br> Bake at 170° for 40/50 minutes, lowering the temperature if the puff pastry becomes too brown too soon. <br> In the meantime, cook potatoes with salt, pepper, horseradish and cream. Once they are cooked, blend them until you get a soft cream, then add a few drops of vinegar and chives cut in rings. <br> For the salsa verde, mix all the ingredients in the mixer. <br> To serve, pour the potato and horseradish cream on the plate, then place the wellington cotechino cut in diagonal cubes, so as to show the stuffing and the layer of filling, and add a few drops of salsa verde. </p>

Buon appetito ;-)

This recipe is made with

40711 Cotechino Cotto
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