COTENNE: STUFFED PORK SKIN ROLLS IN SAUCE
Stuffed pork skin rolls, known in Italy as cotenne or cotica, are pork rind rolled around a savory bread and parsley filling and simmered in tomato sauce until tender. This recipe takes about 40 minutes to prepare and 1 hour 15 minutes to cook, for a total of just under 2 hours, and serves 4.
In Italy, these rolls are called “Cotenne” or “Cotica,” reflecting the country’s rich culinary heritage.
Italian-Americans call these delicious rolls, “Godina,” while other home cooks make a heartier Pork Skin Rolls Stuffed with Sausage variation.
Each version of this dish brings a distinct regional touch to the table, reflecting the diverse and dynamic nature of global cuisine.
Why You’ll Love This Recipe
- Rich Flavors: The savory pork rind combined with a spiced bread filling and tomato sauce creates an irresistible dish.
- Cultural Heritage: A time-honored recipe that showcases Italian culinary traditions.
- Perfect for Gatherings: A unique dish to share with friends and family.
Serving Suggestions
- Serve the pork skin rolls hot, topped with plenty of sauce.
- Pair with crusty Italian bread to soak up the flavorful sauce.
- Complement with a side of sautéed greens or polenta for a complete meal.
Tips for Success
- Twine: Use sturdy kitchen twine to keep the rolls secure during cooking.
- Filling Variations: Add grated Parmesan or Pecorino cheese to the filling for extra flavor.
- Sauce Depth: Substitute red wine for some of the tomato puree for a richer sauce, similar to the sauce in our Sunday meatballs in sauce recipe.
Storage
Store leftover pork skin rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot with a little extra sauce, or in the microwave until hot.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fat | 22 g |
| Sodium | 480 mg |
Buon Appetito!
Relish the hearty flavors of Pork Skin Rolls, a dish that embodies Italian culinary craftsmanship. From the tender pork rinds to the rich tomato sauce, this recipe is a celebration of tradition and taste. Perfect for sharing with loved ones, these rolls are bound to impress at your next meal!
Cotenne Recipe
Ingredients
For the rolls:
- 1 lb pork rind
- Salt to taste
- Black pepper to taste
- Olive oil as needed
For the filling:
- 1/2 lb stale bread
- 3 eggs
- 1 bunch fresh parsley
- Salt to taste
- Black pepper to taste
For the sauce:
- 2 cups tomato puree
- 1 onion
- 2 garlic cloves
- Fresh basil
- Salt and pepper to taste
- Olive oil as needed
Instructions
- Prepare the filling: Crumble the stale bread into a bowl and add the eggs, finely chopped parsley, salt, and black pepper to taste. Mix well until you have a homogeneous mixture.
- Prepare the pork rinds: Wash the pork rinds thoroughly under running water. Bring a pot of water to a boil, add the pork rinds, and let them cook for about 15-20 minutes. This step will help soften them.
- Flatten the pork rinds: Drain the pork rinds and lay them out on a flat surface. Use a sharp knife to remove any tough or excessively thick parts.
- Fill and roll the rolls: Spread the bread, egg, and parsley filling along the pork rinds, creating an even layer. Roll the pork rinds with the filling to form compact rolls.
- Prepare the sauce: In a pot, sauté finely chopped onion and garlic in olive oil. Add tomato puree, fresh basil, salt, and pepper. Let it cook over medium heat for about 15-20 minutes.
- Cook the rolls in the sauce: Place the rolls in the pot with the sauce, making sure they are fully immersed. Cover and let them cook over medium-low heat for about 40-45 minutes or until the pork rind is tender.
- Serve: Once cooked, serve the pork rind rolls hot, accompanied by the sauce, and if desired, with your favorite sides.
HOW TO CLOSE THE ROLLS
- In preparing pork skin rolls, a traditional technique involves securing the rolls with a string.
- This method not only helps keep the shape of the rolls during cooking, but also ensures that the flavorful filling is enclosed firmly in the pork skin.
- Tying the rolls with twine creates a neat, compact package that allows for even cooking and a visually appealing presentation.
- To use twine, lay it under the rolled pork skin and tie it tightly around the circumference of each roulade.
- This simple but effective operation prevents the rolls from unraveling during the cooking process, helping to maintain the integrity of the dish.
- Once cooked, the twine can be easily removed before serving, revealing the delicious infused filling and perfectly cooked pork skin.
- This technique is an age-old practice for making these delicious rolls, highlighting the attention to detail and culinary expertise behind their preparation.
