Cotechino with lentils poached
Instructions
Boil the cotechino in water, leave to cool and remove skin.
Wrap in prosciutto and calf and tie it.
Make a chopped vegetables, brown them in oil and add the cotechino.
Add lambrusco and cook until cooking the calf.
Season with salt and pepper.
Saute in oil chopped onion and garlic, then add the lentils soak, little water, the tomatoes and Bake 30 minutes.
Serve together.
Ingredients and dosing for 6 persons
- 1 cotechino of 1200 g
- 2 slices of ham
- 1 slice of veal breast (sliced from 100 g)
- 75 cl of wine lambrusco di sorbara
- 500 g of lentils
- Carrot
- Celery
- Garlic
- Spring onions
- Peeled tomatoes
- 3 tablespoons of olive oil
- Salt
- Pepper