Potato Purée, Sommo Cotechino, Green Apple and Cabbage

Potato purée with Sommo Cotechino and green apple is a modern reworking of the great Italian winter classic. With its perfect consistency and rich flavour, precooked Sommo Cotechino forms a magnificent combination with the sweet-and-sour green apple and the fresh taste of the cabbage. Perfect as a hearty main course in cold weather.

Cotechino

1. Cook the Cotechino in boiling water, following the instructions on the pack.
2. Cut the Cotechino into 4 thick slices and place them on a baking tray.

Potato purée

1. Put the potatoes on to boil whole and in their skins.
2. Once cooked, drain and leave to cool in the strainer, so that they lose their moisture and dry. When still warm, peel and mash with a potato ricer or vegetable mill.
3. In a bowl, gradually add the heated milk and the diced butter to the potatoes.
4. Add salt to taste.

Mustard 

1. Bring 3 tablespoons water, 2 tablespoons apple vinegar and one tablespoon sugar to the boil.
2. Pour the vinaigrette over the mustard seeds and leave to cool.

Cabbage

1. Slice the cabbage finely using a mandolin slicer or meat slicer.
2. Season with oil, salt and apple vinegar.

Green apple

1. Wash the green apple, cut it into 4 segments and remove the core.
2. Using a mandolin cutter, slice the segments finely and dress the slices with oil, salt, apple vinegar and mustard.

Plating

1. Heat the Cotechino in the static oven at 180 °C for 5 minutes and in the static oven with top grill for another 5 minutes.
2. In the meantime, heat the potato purée and arrange it on the plate using a cake ring.
3. Place the Cotechino on the ring of potato purée and complete with the cabbage salad dressed with the mustard. Garnish with the dressed apple slices.