3/5

Cotechino, lentils and potato purée

Preparation time: 3 hours

Difficulty

people 4

Difficulty

Preparation time: 3 hours

people 4

Method

For the Cotechino

Put the Cotechino in a large pot and cover it with water, then add the celery and a carrot (cut in rounds). While it is cooking, poke the cotechino with a toothpick, so that the excessive fat will come out. Cover the pot with a lid, and leave the Cotechino there for about 2 hours over medium heat. When the cotechino will be cooked, drain it and remove its skin. Then cut it into 1 cm-slices.

For the purée

Boil the potatoes for about 30 – 40 minutes. Peel them when still warm – you use a fork to help you. Then, mash them with a potato masher and place the mashed potatoes in a saucepan. Add butter and milk, and salt to taste. Over low heat, mix everything and let it cook (while stirring) for a few minutes, until you have a smooth and homogeneous purée.

For the lentils

Put the lentils in a large mixing bowl and cover them completely with water. Leave them soaking in the water for about 2 hours, changing the water a couple of times, to help them soften really well. After 2 hours, drain the lentils and set them aside. Chop the onion, the celery, the carrot and the shallot: sautée everything in a pan with oil, and stir carefully. Plate the lentils in the same pan and let them cook and flavor for about 40 minutes. When ready, turn off the heat.

Ingredients

  • 1 cotechino 500g
  • 1 medium carrot
  • 1 celery
    For the puré
  • 1 kg potatoes
  • 80 g butter
  • 300 ml milk
  • Salt
    For the lentils
  • 300 g dry lentils
  • 1 shallot
  • 1 celery
  • 35 g extra virgin olive oil
  • 3 bay leaves
  • 2 sprigs of rosemary
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