cotechino
lentils
home-made chicken stock
EVOO
mostarda
- warm cotechino through
- soak lentils over night; boil until al dente
- saute garlic, onion, shallots, saute lentils adding stock to loosen up if necessary
- cut a few slices of cotechino and put onto a plate with lentils and mostarda on the side; drizzle with EVOO
No comments:
Post a Comment