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.
Cotechino, zabaione and beluga lentils
Difficulty
Preparation time:
2 hours and 20 min
People:
4
Method
Ingredients
For the cotechino
100 g lentils
10 g crunchy semolina
4 g sage melon
- 1 cotechino
For the eggnog
- 3 egg yolks
- 50 ml Marsala
- 5 g sugar
- 2 g salt
To finish
