Cotechino, zabaione and beluga lentils

For the Cotechino Poke holes into the Cotechino and cook for about 2 hours. Drain, peel and cut into 4 portions. For the zabaione A bain marie (i.e. in a bowl sit over a pan of barely simmering water) whisk the egg yolks with salt and sugar, then add the Marsala. Continue whisking until it becomes a compact mixture. To finish Arrange the zabaione at the center of the plate, then the cotechino, sage, lentils and semolina.