The last second dish of 2020 can only be exceptional, original, which embraces tradition while giving something more, and which calls out a 2021 with the same characteristics. These reinterpretations are really simple, and keep all the key elements that have been defining this Christmas dish since time immemorial.
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For convenience and practicality we suggest a precooked cotechino, but if you want to buy a fresh one in the butcher’s shop you will enjoy it even more.
Two ideas can be used as an appetizer or an aperitif and, even if they are different in nature, they are both really delicious: sliced ​​cotechino on frisella topped with sautéed vegetables and sprouts, e Cotechino In Crust to be proposed already sliced ​​or whole as a really effective centerpiece.
We particularly liked the idea of ​​serving cotechino and lentils as potage, on cream of potatoes and leeks: delicate, sophisticated to the eye but to be done really without difficulty. Finally, two proposals as a second course as tradition would like: whole cotechino on mashed potatoes and celeriac, or on lentils but cut into a star shape – so as to make it festive and also suitable for the little ones of the house.
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