Cotechino and lentils

In a small container, place the warm water and lentils and let them rest for at least 45 minutes.

Finely chop the carrot, celery, and onion to create a soffritto. Deglaze with white wine, then add the tomato puree. Once it's almost reduced, add the remaining broth. Then, add the lentils and cook, covered, over medium-high heat.

As the sauce reduces, add the broth in which you are cooking the cotechino and, about 10 minutes before the lentils are finished cooking, remove half of the broth and puree them with a blender, then add the contents back to the pan together with the remaining lentils.

At this point, the lentils are almost done cooking, so lower the heat, remove the lid, and add the cotechino broth if necessary.

Once the cotechino is cooked, remove it and dry it, then cut it into slices about 2 cm thick.

Melt some butter in a pan and add the sage, rosemary, and garlic, along with the cotechino, allowing it to form a crust on both sides. Spoon the creamy sauce that the butter creates into a thin layer. Drizzle this creamy sauce over each slice while cooking.

Once the cotechino is crispy, we can begin plating by placing the lentils at the base of our plate and the cotechino slices on top. Enjoy!