♡ Impero

Meggiolaro Cotechino (Boiled Salami) with lentils cream and Rosé Brut

Recipe by Paola Naggi
Chef restaurant “Impero” di Sizzano (NO)

Box for 4 people: portion cost € 15,73

Prep. Time: 45 min

Difficulty

Video Recipe

€ 62,90 Wine and VAT included

Ingredients contained in the package:

Pre-cooked Cotechino (BOILED SALAMI)
Lentils 250 g
Brut Rosé 0,75 ml.

Additional ingredients to be required:

• 1 shallot
• 1 bay leaf
• Extra virgin oil
• Salt, pepper

Preparation for 4 people

Wash the lentils in cold water and put them in a large saucepan covered with cold water.
Cook the lentils for about 40 minutes and then drain them keeping the cooking water aside.
Brown the shallots finely chopped in a casserole with extra virgin olive oil and bay leaves, add the lentils and soak them with 1/2 glass of Rosé Brut.
Let the wine evaporate and then blend the lentils till obtaining a cream.
If the cream is too thick, dilute it with the cooking water kept aside.
Season with salt and pepper and keep the cream warm.
Meanwhile cook the Cotechino following the instructions on the package.

Serve the Cotechino on a bed of lentils cream and serve it quite hot, with a trickle of olive oil and freshly ground pepper.

Suggested matching wine, contained in the package:

Brut Rosé “Brutell” Adrio (BS) - served at a temperature of 6/8 °C.

The images used is for illustrative purposes only. The products could be modified .

PRODUCT ORIGIN INFORMATION

ORGANIC LENTILS

Salva