Cold cotechino

Preparation:

Preparation: Cook a homemade cotechino from the hut in water. The following day, cut it into thin slices and arrange them neatly on a serving plate. Then season it with oil, a little salt, pepper, lemon juice and a few drops of vinegar. Separately prepare the carrots, onion and celery stalks, clean, wash and cut into thin slices. Cooked in salted water and drained, arrange the vegetables evenly over the entire surface of the sliced cotechino. Sprinkle everything with chopped parsley and let it soak for a few hours before serving. Any cotechino that may be left over can be reused by passing it in a pan. A very tasty dish is obtained which, however, cannot be cooked further.