gr. 500 of fresh pork rind,
gr. 200 lard,
2 cloves garlic,
tomato sauce restricted
lentils or homemade pasta.
How to make Cotechinata:
People don’t often eat pork skins anymore, but back in the days when famine was always lurking, nothing was allowed to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to delicious dishes. Cotechinata is a pigskin roll-up specializing from Basilicata: true peasant food of a sort that one doesn’t often encounter nowadays.
Cut the pork rind in a square of 7 cm. side. Scrape, wash and blanch for 10 minutes. Chop the bacon, garlic, chili, and a bit ‘of parsley. Put everything in a pan and sauté in 1 tablespoon of lard.
Spread this mixture on the rind’s slices, season with salt, roll and secure with a toothpick.
Put into a pan sauce of tomato restricted previously prepared, add the rolls of the rind, and cook over meager heat for about 2 hours.
You can use the sauce for seasoning and the rolls of homemade pasta, or you get a great main course by serving rolls accompanied by a dish of lentils.
Regional recipe of Basilicata.