Crusted Cotechino on Lentil Cream
- Rectangular puff pastry
- Cotechino Modena PGI
- 1 bunch of Swiss chard
- 100 g Stracchino
- 5 slices of raw ham
- Egg
- 250 g lentils
- 50 g Sesame seeds
- 1 tablespoon Peanut Butter
- 2 cloves of garlic
- Extra virgin olive oil
- Lemon juice
- Sale
- Baby
- This dish not only delights the palate but is also imbued with fascinating meanings and curiosities. Lentils, small legumes rich in protein and fiber, are...
- This dish not only delights the palate but is also imbued with fascinating meanings and curiosities. Lentils, small legumes rich in protein and fiber, are...
- This dish not only delights the palate but is also imbued with fascinating meanings and curiosities. Lentils, small legumes rich in protein and fiber, are...
- This dish not only delights the palate but is also imbued with fascinating meanings and curiosities. Lentils, small legumes rich in protein and fiber, are...
- This dish not only delights the palate but is also imbued with fascinating meanings and curiosities. Lentils, small legumes rich in protein and fiber, are...
- This dish not only delights the palate but is also imbued with fascinating meanings and curiosities. Lentils, small legumes rich in protein and fiber, are...
- This dish not only delights the palate but is also imbued with fascinating meanings and curiosities. Lentils, small legumes rich in protein and fiber, are...
Immerse the cotechino bag in boiling water and cook for 25 minutes over medium heat.
Cut the corner of the bag to release the liquid that forms inside. Pat it dry with a kitchen towel.
Wash and boil the chard for 5 minutes. Stop the cooking with ice water and chop into small pieces.
Roll out the pastry, arrange the prosciutto slices on top, gently spread the stracchino cheese, and evenly distribute the chard. Place the cotechino on top and roll it up.
Beat the egg and spread it over the roll. Bake for 25 minutes at 180 degrees.
Cook the lentils for 35 minutes over medium heat and blend with all the ingredients until you obtain a smooth cream.
Plate by creating a layer of cream and place 2 slices of cotechino on top.
The chef recommends:
In a world embracing new culinary trends, rediscovering roots through traditional dishes becomes an act of connection with history and culture.
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