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Sandwich with cotechino, pumpkin, turnip tops and ricotta

Preparation time: 40 min


People 4


Preparation time: 40 min

People 4


For the cotechino

Following the instructions contained in the box, heat the cotechino.

Once warm, cook a few slices in a pan on both sides.

For the pumpkin

Clean the pumpkin from its peel and slice it very thinly.

Place it in a bowl with 1 tablespoon of extra virgin olive oil, 1 tablespoon of apple vinegar, salt and pepper. Leave to marinate for a few minutes.

For the turnip tops

Clean and wash the turnip tops.

Cook them in salted water for 3-5 minutes, drain and let them cool.

Then fry in a pan with some extra virgin olive oil, salt, and chilli.

For the ricotta cream

In a bowl, add the ricotta, 2 tablespoons of oil and mix the ricotta until it is smooth and creamy.

Toast a baguette for a few minutes in the oven and fill it with the ingredients described above.


  • 1 Cotechino
  • 4 baguette
  • 1 little pumpkin
  • Apple cider vinegar
  • 2 bunches of turnip greens
  • Fresh chilli
  • 250 gr ow's milk ricotta
  • Extra virgin olive oil
  • Salt
  • Pepper

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