Puff pastry-wrapped cotechino with lentils

By GialloZafferano · 120 min

Ingredients

Instructions

1. Make the vegetable broth first.
2. Prick the uncooked cotechino with a toothpick, wrap it in parchment paper, then tie it with kitchen twine like a roast.
3. Put it in a large pot, cover with cold water, and simmer for 2 hours from boiling.
4. Meanwhile, sauté the chopped onion, carrot and celery in a little olive oil, then add the lentils, salt, black pepper and 2 bay leaves.
5. Cover with the vegetable broth and cook over low heat for 1.5 hours, adding more hot broth if needed and stirring now and then.
6. Meanwhile, blanch the spinach in hot salted water for a few minutes until wilted, drain, plunge into ice water, then squeeze very dry.
7. Chop the spinach very finely until creamy.
8. When the cotechino is cooked, drain it, remove the casing and let it cool.
9. Roll out the puff pastry, spread the spinach over almost the whole surface, and place the cotechino on one side.
10. Roll it up with the seam underneath and press the edges to seal.
11. Place on a parchment-lined baking sheet, brush with beaten egg, and sprinkle with Maldon salt.
12. Bake in a preheated fan oven at 356°F for 30 to 35 minutes, until golden.
13. Rest for a few minutes, then slice and serve with the lentils.

Summarized from GialloZafferano's video. Watch it for the details.

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