Cotechino with Bagòss cheese zabaglione and black truffle

Cotechino with Bagoss cheese zabaglione and fine black truffle, caramelized orange and spinach mousse.

A creative recipe that draws on anold Emiliantradition of combining artisanal cotechino and zabaglione, in this case enriched with caramelized oranges by Ambra Marca.

Procedure:

• Puncture the cotechino with toothpicks;
• Cover with plenty of cold water, bring to a boil and foam very well;

• Change the water, bring back to a boil, continue cooking by simmering for 3 hours, keeping foaming regularly, let, then, cool in the cooking water;
• Thinly slice half an orange into wedges and melt the butter with the sugar. Add one part orange juice.
  When a thick sauce has formed, dip the slices and caramelize on both sides, turning them gently;

• Cut 8 thin, regular slices of truffle and grate the remaining part;
• Melt the butter in a double boiler and beat the yolks with a whisk. Incorporate the butter into the eggs, then, deglaze the wine while continuing to stir so it is blended into the mixture;
• While the saucepan is still on the stove, melt the Bagòss cheese into the egg custard. Add the grated truffles;
• Let the cream rest, wrapped in plastic wrap;

• Puree the spinach with the broth in an immersion blender until finely creamed;
• Incorporate the cream, salt, and pepper, then, chinoise;
• Transfer the cream to a half-liter siphon, load with a cartridge and store in a bain-marie at 50°-60°C;
• Portion the cotechino over the Bagoss cheese zabaglione and garnish with the candied orange.
  Finish the dish with a garnish of spinach mousse and a few truffle “petals.”

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This recipe was proposed by chef Ambra Marca of InScena Eventi & Banqueting at the Resilient Valleys Gastronomic Workshop.