Mariola with cooked green sauce

Secondi piatti

Mariola with cooked green sauce

Ingredients for 7/8 people:

1 Mariola or Cotechino
celery, carrot, onion
parlsey
garlic
extra virgin olive oil
Double-concentrated tomato paste
salt
a tablespoon of vinegar

We choose the Mariola from the Fratelli Grossi’s farm; If you’d like to check out their shop, here’s the link:

In a classic oval pot filled with cold water, immerse the Mariola, which should be pricked in a few spots with a toothpick beforehand to prevent the casing from bursting during cooking. Add a stalk of celery, a carrot, and a piece of onion to the water.

Place the pot with the Mariola on the stove, and once the water comes to a boil, lower the heat and partially cover the pot with a lid. Let it simmer gently for about 4 hours, ensuring the water level always remains sufficient to fully cover the Mariola

Preparing the Green Sauce:
Wash the parsley (use only the leaves), carrots, and celery, and peel a clove or two of garlic. Chop everything finely—if you’re lucky like us, you might have a hand-cranked grinder like Grandma Velia’s, which always delivers excellent results!

In a small saucepan, heat a base of extra virgin olive oil and sauté the chopped vegetables. Once they begin to sizzle, add the double-concentrated tomato paste, a glass of water, the tablespoon of vinegar, and a pinch of salt. Let the sauce cook for about 20–25 minutes, ensuring it doesn’t dry out too much during cooking.