Cotechino with mashed lentils and braised escarole

  • Preparation:
  • 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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