Cotechino, Lentils & Mostarda

This is a better dish when you can avoid the vacuum packed, store shelf version and source a fresh sausage. Or make it yourself.

cotechino

lentils

home-made chicken stock

EVOO

mostarda

1. warm cotechino through
2. soak lentils over night; boil until al dente
3. saute garlic, onion, shallots, saute lentils adding stock to loosen up if necessary
4. cut a few slices of cotechino and put onto a plate with lentils and mostarda on the side; drizzle with EVOO