Cotechino Dressed

Preparation:

Preparation: Boil the cotechino, drain it halfway through cooking and remove the skin. Put the well flattened slice of meat on the cutting board, cover it with the slices of ham, place the cotechino in the center and roll up. Tie tightly with kitchen string. Fry the chopped onion in a pan in a little oil, put the roll, cover it with the broth and the red wine (half and half). Cook over moderate heat with the pan covered for about an hour. Slice it, arrange on a serving plate, cover with the sauce and serve. Accompanying wines: Dolcetto Di Ovada DOC, Lambrusco Di Sorbara DOC, Colli Euganei Rosso DOC (preferably Spumante).