Cudighi

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My mother was born near Trieste in northeastern Italy and occasionally prepared the German/Austrian/Croatian-influenced dishes of her youth. One of them included cotechine, a soft unctuous sausage, distantly reminiscent of weisswurst. She poached it in seasoned water (bay leaf, whole clove, and rosemary) with lentils only on New Year’s Day for good luck. “Cudighi” may be a word corruption of cotechine but I suspect more than that was changed along the way.

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It can’t be a coincidence that this item appeared in the same email as Michigan’s Two-Story Outhouse :upside_down_face:

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