Zampone with Potatoes & Balsamic Mustard Vinaigrette
Submitted by douglasbella
Zampone with potatoes and balsamic mustard vinaigrette serves the classic Modenese stuffed pig’s trotter sausage over butter-braised potatoes with a tangy chive vinaigrette. A traditional Italian New Year’s feast.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsZampone with potatoes and balsamic mustard vinaigrette is a centerpiece dish of the Italian New Year, when this stuffed pig’s trotter sausage from Modena traditionally lands on tables for good luck and prosperity. The sausage poaches gently in barely-boiling water for 90 minutes, which renders the rich pork casing tender and lets the seasoned filling firm up to a perfect sliceable texture.
The potatoes are cooked in a uniquely Italian way: butter-browned first, then finished by simmering in milk until creamy and soft. They become the rich, mellow base for the pricked, spiced zampone and the bright balsamic-Dijon vinaigrette poured over the top. The acid in the dressing cuts the richness of the pork, and the snipped chives add a clean, oniony finish.
Pro Tips
- Prick the zampone all over with a needle before cooking. This lets the rendering fat escape and prevents the casing from bursting.
- Don’t let the water actually boil. A hard boil ruptures the casing and dries out the filling. Aim for a steady, gentle quiver.
- Let the zampone rest at least 10 minutes after cooking before slicing. The juices redistribute and the slices stay intact.
- Add the olive oil to the vinaigrette in a slow, steady stream while whisking constantly. A thin emulsion that breaks instantly tastes flat.
Variations
- Substitute cotechino sausage if zampone is hard to find. The same pork-and-spice filling, just in a regular casing.
- Serve with traditional lentils instead of potatoes for the classic Italian “good luck” New Year combination.
- Add a tablespoon of fresh tarragon or parsley to the vinaigrette for a more herbal lift.
Ingredients
Directions
Wash and dry the Zampone. Prick the Zampone about 20 times all over with a needle.
Place in a pot large enough to submerge the sausage in water. Fill the pot with warm water and bring to just a boil.
Lower the heat slightly, so the water remains almost boiling.
Cover and continue cooking for 1½ hours.
Uncover and check the internal temperature of the sausage with a meat thermometer.
Cook until the temperature reads 150 degrees. Turn off the heat and let stand.
In a 12 to 14-inch non-stock sauté pan, melt the butter over medium heat.
Add the potatoes and sauté slowly until lightly browned on all sides.
Add the milk and simmer uncovered, until softened, about 10 minutes.
Season with salt and pepper. Allow to stand in a warm place.
In a medium mixing bowl, stir together the mustard and vinegar.
Slowly add the extra virgin olive oil in a thin stream, forming an emulsion.
Stir constantly until all the oil is added. Add the snipped chives and check seasoning.
Remove the Zampone from the water. Carefully slice half the sausage into ½-inch rounds.
On a large serving platter, spread the potatoes around the base.
Place the Zampone pieces and slices over the potatoes. Pour the vinaigrette into a serving pitcher, allowing each person to dress his or her own portion.
Serve immediately.
Comments
