Il cotechino and lentils in parmesan cups It's a scenic and structured one-dish meal. This dish combines tradition and elegant presentation.
To start, cook the pre-cooked cotechino following the instructions given. Keep a gentle and controlled cooking to preserve juiciness and compactness.
Meanwhile, prepare an aromatic base with carrot, celery e onion finely chopped. Heat theextra virgin olive oil in a saucepan and let the vegetables wilt.
Add the lentils Rinse and cover with hot water. Let simmer until fully cooked. Adjust with salt e freshly ground black pepper only towards the end.
The lentils should be soft but not mushy. The bottom should appear creamy and slightly reducedThis balance ensures a compact and harmonious structure.
Prepare the cups by distributing the grated Parmesan cheese Spread thin discs on baking paper. Bake at 190°C until melted and lightly golden.
As soon as the cheese becomes golden, shape it onto an upside-down bowl. You will get a crispy and stable shape. Let cool completely.
Cut the cotechino into evenly sized cubes. The slices should be compact and well-defined. Keep the pieces warm until ready to assemble.
Fill the cups with a layer of lentils. Add the cotechino cubes on top. contrast between creaminess and crunchiness defines the identity of the dish.
Visually, the resulting dish features golden and brown hues. The cups provide an elegant and tidy frame.
On the palate, intense flavor and roundness emerge. The cotechino offers juiciness, and the lentils provide an earthy balance.
La combination of soft legumes and crunchy cheese It creates dynamics and structure. Each portion is harmonious and complete.
This dish lends itself to a warm and festive serving. Thanks to the slow cooking of lentils and gratinating of parmesan, the final result combines tradition, technique and effective visual rendering.
Pairing suggestions
🍷Wine: a lively, fresh Lambrusco di Sorbara DOC accompanies the richness of the dish.
🍺 Beer: an amber Bock with malty notes enhances the structure of the cotechino.
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Portions:
4
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difficulty:
Media
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Preparation:
35 minutes
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Cooking time:
60 minutes
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Total:
95 minutes
Ingredients
- 1 pre-cooked cotechino (about 800 g)
- 250 g lentils
- 120 g grated Parmesan cheese
- 1 carrot
- 1 stem(s) celery
- 1 onion
- qb extra virgin olive oil
- qb salt
- qb black pepper
Preparation
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1
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Cooking the cotechino Follow the directions and stay warm. |
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2
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Prepare the soffritto Chop the carrot, celery and onion and sauté in oil. |
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3
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Cook the lentils Add lentils and hot water and bring to a simmer. |
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4
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Adjust the flavor Add salt and pepper towards the end of cooking. |
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5
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Prepare the Parmesan discs Spread the cheese on baking paper. |
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6
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Bake Bake at 190°C until melted and golden. |
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7
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Form the cups Shape the hot discs onto inverted bowls. |
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8
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Cut the cotechino Cut into regular cubes. |
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9
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To assemble Fill the cups with lentils and top with cotechino. |
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10
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To serve Bring to the table piping hot. |
