Anyone know if you can use the fat ( strutto/lard) that is rendered when boiling this specialty sausage. I’d like to use it for a ‘pizza sfogliata’ and am thinking the flavor would be good. The cotechino was fresh, not boxed and when cooking did not give off any strong smells. Was quite good.
[link] [comments]
from AskCulinary https://ift.tt/dBEzmtF
Comments
Post a Comment