Cotechino with mushroom sauce
Instructions
Boil the cotechino combining water celery, vinegar.
Clean the mushrooms and cut them into strips.
Sauté the shallots in a little oil, add chopped mushrooms, cream, add salt, pepper, and bring to boiling.
The slices of bread made twelve drives, brush with a little melted butter, then toss them in a hot oven and let them Brown.
Skinned cotechino, slice it.
Puree the mushrooms with the warm milk.
On each disc of bread put a slice of cotechino, dowse with mushroom sauce.
Accompanying wines: Marzemino DOC Trentino, Merlot Dei Colli Bolognesi DOC, Pentro D'isernia Rosso DOC.
