Boiled cotechino and pork bones with chard and pancetta
- 8 ounces of cotechino
- 1,5 kg of fresh pork bones (ribs / ribs and chops)
- 1 kg of chard
- 150 g of pancetta
- 2 tablespoons of extra virgin olive oil
- Salt and Pepper To Taste
Generously salt the pork bones and leave them to steep for about 12 hours. Clean and soak them in cold water; bring the water to the boil, let it cook for about an hour and a half then drain. Prick the cotechino skin and, leaving some sticks in, soak it in cold water; bring the water to the boil and cook for 2 and a half hours. Drain and slice the cotechino. Arrange the bones and the sliced cotechino in a hot pan and serve with the braised chard and diced pancetta.