- Difficulty: Media
Serves 6 persons:
- 1 cotechino precotto
- 200 g of lentils
- salt, pepper
- vegetable broth to taste
- extra virgin olive oil
- 1 escarole
- 20 g of onions
Fry the onions in a saucepan with a little oil, add the lentils, flavour for a few minutes and then cover with the hot broth, simmer and add more broth if necessary.
Clean the endive leaves, removing the outer ones, wash them and divide them into 6 slices.
Heat a pan and braise endives with very little salt and oil turning them occasionally.
Boil the cotechino as per instructions.
Mix the lentils with the immersion blender, adding a drizzle of oil, put salt and pepper and keep warm until ready to serve.
Put mashed lentils in the centre of a platter and arrange the slices of cotechino sausage on the top and place the escarole segments all around and serve.
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