© Jean-Claude Amiel
Do you know the cotechino ? It is this extraordinary recipe for Italian sausage that becomes tender when cooked in the lentils … Simone Zanoni , the star chef at George V, gives us his incredible recipe from the book My Italy .
For 4 people
Preparation:
Wrap the cotechino in a tea towel and tie everything up with string.
Place it in a Dutch oven, cover with water , add the white wine and bay leaf .
Bring to a simmer, cover and cook without ever boiling for 35 to 40 minutes. Let cool in the broth .
Peel the onion and carrot , cut them into slices.
Brown them in a saucepan with the bacon , then add the lentils and wet
with white background .
Bring to a boil, add the rosemary , cover and cook for 40 minutes.
Adjust the seasoning with salt , pepper , then leave to stand for a few minutes off the heat.
Serve the cotechino cut into thick slices on a bed of lentils .
My Italy by Simone Zanoni at Editions de La Martinière, € 45.
Also discover the recipe for Orloff veal .
