4/5

Cotechino, zabaione and beluga lentils

Preparation time: 2 hours and 20 min

Difficulty

people 4

Difficulty

Preparation time: 2 hours and 20 min

people 4

Method

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.

Ingredients

For the cotechino
  • 1 cotechino
For the eggnog
  • 3 egg yolks
  • 50 ml Marsala
  • 5 g sugar
  • 2 g salt
To finish
  • 100 g lentils
  • 10 g crunchy semolina
  • 4 g sage melon
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