Rolled Cotechino

Preparation:

Preparation: Boil the spinach, squeeze it, chop it and flavor it with half the butter and a clove of garlic, salt and pepper. Cook the cotechino, as indicated in the previous recipe, and peel it. Arrange the spinach and grated cheese on the topside slice, place the cotechino in the centre. Roll up and tie with white kitchen string. In a saucepan, heat a little oil with the remaining butter, brown the chopped rosemary and sage. Lay the roll down and let it color. Wet with the wine, let it evaporate, add salt and pepper. Bake in the oven at 190 degrees for about an hour. Leave to cool, untie, cut the roll into slices. Accompanying wines: Freisa Delle Langhe "lively" VdT, Lambrusco Di Castelvetro DOC, Montepulciano D'Abruzzo (young) DOC.