Cotechino
4 slices
Raw spinach
2 handful
Raisins, nuts and pine nuts
To taste
Extra Virgin Olive Oil, balsamic vinegar, salt and pepper
To taste
Season the spinach (a light drizzle of Extra Virgin Olive Oil).
Cook the Levoni Cotechino following the instructions (boil it in hot water).
Add raisins, nuts and pine nuts (if you want, toast the pine nuts).
Season with a few drops of balsamic vinegar (do not exceed).
Share this specialty (delicious and tasty).
