Cotecchino Sausage In 'Jail' - {Cotecchino In Galera}

Recipe Ingredients

1		Cotecchino sausage (small)
1		Veal loin - (abt 3 lbs) - pounded flat
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - finely chopped, plus (large)
8 tablespoons	120ml	Onions - left whole (small)
1		Celery stalk - finely chopped
1/2 cup	118ml	Dry white wine
1		Bay leaf
1 tablespoon	15ml	Finely-chopped parsley
4		Carrots - thinly sliced
4		Roma tomatoes - peeled, seeded,
		And chopped

Recipe Instructions

Prick the sausage in several places with a fork and place in a large pan. Add cold water to cover sausage and bring to a boil. Lower to a simmer and cook 40 minutes, then drain the sausage. Allow to cool, then peel and crumble out of casing.

On a clean cutting board, lay the veal out flat and cover the veal with the sausage in an even layer. Roll the veal up and tie in even segments with butcher's twine.

Heat the olive oil in the same large pan until almost smoking. Add the chopped onion and celery and cook until soft. Sear the veal roll on all sides in the pan so that it is evenly golden brown. Add the wine, bay leaf, parsley and tomatoes, lower heat to a simmer and cook 1 hour, adding more wine or water if necessary to keep moisture level consistent.

Add the whole onions and carrots, adjust liquid level, and simmer for an additional 30 minutes. Season with salt and pepper to taste, remove from the pan and let rest 5 minutes. Remove the string and cut into thick slices. Serve immediately with pan juices poured over.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C15) - from the TV FOOD NETWORK

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