![Cotechino in Galera](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/cotechino-in-galera--5630da58-e9d3-4402-aae8-2b8f4e803bac.png)
Recipe
Cotechino in Galera
Savory Italian Sausage Stew with Beans
4.4 out of 5
Indulge in the rich flavors of Italian cuisine with this hearty and comforting Cotechino in Galera recipe. This traditional dish combines tender cotechino sausage with creamy beans, aromatic herbs, and a flavorful tomato broth.
Metadata
Preparation time
20 minutes
Cooking time
1 hour 15 minutes
Total time
1 hour 35 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, Nut-free, High-protein
Allergens
N/A
Not suitable for
Vegetarian, Vegan, Low-carb, Paleo, Keto
Ingredients
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1 cotechino sausage (about 500g / 1.1 lb) 1 cotechino sausage (about 500g / 1.1 lb)
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100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 carrots, diced 2 carrots, diced
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2 celery stalks, diced 2 celery stalks, diced
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400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
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250ml (1 cup) chicken or vegetable broth 250ml (1 cup) chicken or vegetable broth
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250ml (1 cup) red wine 250ml (1 cup) red wine
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400g (14 oz) canned cannellini beans, drained and rinsed 400g (14 oz) canned cannellini beans, drained and rinsed
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2 bay leaves 2 bay leaves
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1 teaspoon dried thyme 1 teaspoon dried thyme
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat (total, saturated): 25g, 8g
- Carbohydrates (total, sugars): 30g, 6g
- Protein: 25g
- Fiber: 8g
- Salt: 2g
Preparation
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1.In a large pot, heat a drizzle of olive oil over medium heat. Add the pancetta and cook until crispy.
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2.Add the chopped onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened.
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3.Push the vegetables to one side of the pot and add the cotechino sausage. Brown the sausage on all sides.
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4.Pour in the red wine and let it simmer for a few minutes to reduce slightly.
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5.Add the diced tomatoes, chicken or vegetable broth, bay leaves, and dried thyme to the pot. Season with salt and pepper.
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6.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the cotechino is cooked through and tender.
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7.Remove the cotechino from the pot and slice it into thick rounds.
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8.Return the sliced cotechino to the pot and add the cannellini beans. Stir gently to combine.
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9.Simmer the stew for an additional 10-15 minutes to allow the flavors to meld together.
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10.Adjust the seasoning if needed. Remove the bay leaves before serving.
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11.Serve the Cotechino in Galera hot, garnished with fresh parsley.
Treat your ingredients with care...
- Cotechino sausage — Prick the sausage with a fork before cooking to prevent it from bursting while simmering.
- Pancetta — If pancetta is not available, you can substitute it with bacon for a similar flavor profile.
- Cannellini beans — If using canned beans, make sure to rinse them thoroughly to remove excess sodium.
Tips & Tricks
- For a spicier version, add a pinch of red pepper flakes to the stew.
- Serve the Cotechino in Galera with crusty bread to soak up the flavorful broth.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
- If you prefer a thicker stew, you can mash some of the beans with a fork before adding them back to the pot.
- Feel free to experiment with different types of beans, such as borlotti or kidney beans, for a unique twist.
Serving advice
Serve the Cotechino in Galera in deep bowls, allowing the sausage rounds, beans, and broth to be the star of the dish. Accompany it with a side of crusty bread and a simple green salad for a complete and satisfying meal.
Presentation advice
Garnish the Cotechino in Galera with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Italian feel of the dish.
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