Cotechino in tartelletta
Instructions
ingredients for 4 people
600 g puff pastry, egg yolk, salt and pepper; 1 cotechino precotto, 300 g of lentils, onion, 200 g of bacon, 2 cloves of garlic, a glass of white wine, broth, bay leaf, salt and pepper, 2 tablespoons of olive oil, two tablespoons of tomato sauce.
Procedure
Soak the lentils a day earlier. In a Pan fry the chopped onion and garlic in oil, add the bacon cut into cubes and Bay leaves. Golden Sands a few minutes, add the lentils well drained and dry and the tomato sauce, pour the wine and let evaporate. Stirring constantly, add the broth a little at a time, add salt and pepper and finish cooking.
Preheat oven to 200 degrees. Prepare the sausages according to the instructions on the package.
Cover 10 moulds for tartlets, parchment paper, then foderatele with the puff pastry. Stamped on the bottom and sides with a fork, place in oven and cook until slightly browned. Baked and when they are cooled, cover the surface with a layer of lentils and put on each a slice of cotechino. Serve immediately.
