Poached cotechino with lentils
Recipe second for 6 people based on Pig with tomato - cooking method to boil.
Preparation:
Preparation: Boil the cotechino in water, let it cool and remove the skin. Wrap it in ham and veal and tie it. Mince the vegetables, brown them in oil and add the cotechino. Add the lambrusco and cook until the veal is cooked. Season with salt and pepper. Brown the chopped onion and garlic in oil, add the soaked lentils, a little water, the peeled tomatoes and cook for 30 minutes. Serve together.
Ingredients:
Ingredients: 1 Cotechino Of Pork Of 1200 G - 2 Slices Of Raw Ham - 1 Slice Of Veal Rump (100 G Slices) - 75 Cl Lambrusco Di Sorbara Wine - 500 G Lentils - Carrot - Celery - Garlic - Onions - Peeled Tomatoes - 3 Spoons Olive Oil - Salt - Pepper
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