Cotechino w/ potatoes & tunworth aligot
Naughty, naughty, very, very naughty!
200g large floury potato, peeled
2 cloves of garlic, peeled and left whole
120g Tunworth Soft Cheese, weight after rind removed
40g salted butter
50ml double cream
- Leaving the cotechino in its unopened bag, place it in a pan of water and gently simmer it with the lid on for 90 minutes at barely no more than a wobble.
- When done, allow to cool completely.
- Slice the cotechino in 2cm rounds according to how hungry you are. I’d suggest no more than 4 rounds per person, given the added luxury of the potato.
- Boil the potatoes with the garlic until undeniably soft.
- Drain and return to the pan.
- Mash the potato.
- Put a little neutral oil in a frying pan and start to sauté the sausage; turn once, making sure the cotechino is a rich golden orange on each side. A fry guard might be a good measure as the cotechino has a tendency to spit as it fries.
- Over medium heat and using a spoon, beat the cheese into the potato with the butter, lastly adding the cream.
- Adjust the seasoning if needs be with a little salt.
- The consistency should be similar to melting mozzarella when lifting a spoonful of the potato from the pot. loosen with a little more cream when hot while also remembering that beating with a spoon really helps release the gluey starch from the potato.
- Divide over two plates and put the sizzling cotechino on top.
- A glass of red wine really helps with the internal dissolving of such enjoyment.