Put the Cotechino Modena PGI to boil (cooking time to be checked on the packaging)
In the meantime, cut the upper part of the zucchini, remove the flesh with a spoon and add salt
In a pan, heat up the olive oil, add the shallot and the zucchini flesh
In a bowl, mix the Cotechino Modena PGI with the zucchini flesh, add one egg, breadcrumbs and salt
Stuff the zucchini with the cotechino and flesh mixture and settle the zucchini on an oiled baking tray.
Pour up to two fingers of water and white wine in the baking tray
Cook for 25 minutes at 180°
Ingredients for 4 persons:
1 Cotechino Modena PGI
4 zucchini (as round as possible)
White wine (for cooking)
• 320 g of spaghetti
• 80 g of Mortadella Bologna PGI
• 300 g of crushed tomatoes
• 60 g of Pecorino cheese
• 1 tbsp of extra virgin olive oil
• 1 chilli pepper
Heat a tablespoon of oil in a saucepan, then add the chilli pepper and diced mortadella.
Brown the Mortadella Bologna PGI to make it crispy.
Remove the Mortadella Bologna PGI from the pan and keep it warm. Meanwhile, add the crushed tomatoes to the saucepan and cook them for 5 minutes.
Bring salted water to boil in a large pan then add the spaghetti
Cook the spaghetti in a large pan of salted water and drain them when they are “al dente”.
Toss the spaghetti in the sauce, then add the mortadella and grate the Pecorino cheese on top.
Mix everything together and serve hot.