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Cotechino in crust

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Often served as a typical dish for good luck but also as a second course, cotechino in crust is an easy and original idea for New Year's Eve dinner. Lentils are perfect as a traditional side dish that you can prepare in many ways and, if you like the idea, the choices are truly endless: classic, black, green, red or shelled, an explosion of colors and flavours. To accompany the cotechino, wrapped in a fragrant puff pastry containing a filling of spinach and cheese, we have chosen organic black lentils from I Fornai Siciliani which, in addition to giving flavor to the dish, make it simply elegant with their intense color and small size reminiscent of caviar. They are tasty and have a delicate sweet-aromatic flavour, excellent as a side dish and versatile due to their low fat content and high protein and fiber content. This dish will surely please everyone, crunchy on the outside and soft on the inside, a tasty alternative for the perfect New Year's Eve recipe! We recommend you also try the pan-fried calamari.

RECIPE

Scope Single dish, second course
  • 1 800 g fresh cotechino or pre-cooked
  • 1 pack of puff pastry rectangular
  • 300 g frozen spinach thawed
  • 1 knob of butter
  • 4 slices Tuma cheese
  • breadcrumbs to taste
  • sale q.b.
  • pepe q.b.
  • 350 g organic black lentils The Sicilian Bakers

For brushing

  • 1 egg yolk
  • 2 spoons latte

It will also serve you

  • 1 pack of puff pastry for the final decoration
  • Immerse the cotechino in a pan with plenty of cold water. Cook for about 2 and a half hours after the water boils (or refer to the package instructions). The water must simmer slowly so that the cotechino does not split during cooking. Cover with a lid, leaving it ajar.

  • Once cooked, turn off the heat and leave it in water for another 10 minutes. At this point let it drain and. still warm. remove the skin covering it. Let cool.

  • In the meantime, proceed with cooking the lentils according to your favorite recipe and set them aside.

  • In a pan, sauté the spinach, previously defrosted and without its water, with a knob of butter. Salt and pepper to taste, let cool.

  • Take the puff pastry out of the refrigerator 10 minutes before using it.

  • Unroll the puff pastry on the work surface, sprinkle the center with breadcrumbs, place the spinach and add the Tuma slices. The breadcrumbs will help retain the moisture of the spinach and the juices of the cotechino without breaking the pastry. Finally, place the cotechino on top of the Tuma.

  • Wrap the cotechino with the puff pastry trying to make it adhere perfectly and without leaving air bubbles. Close by brushing the matching edges with water. Decorate the puff pastry with the tines of a fork or with cutouts, making decorations as desired.

  • Transfer it to a baking tray or baking dish lined with baking paper. Brush with the egg yolk and a few spoonfuls of lightly beaten milk.

  • Bake in static mode on the central level of the oven at 200°C for about 30 minutes, until golden.

  • Remove the cotechino en crust with spinach from the oven and leave to cool for 10 minutes before serving. Transfer it to a serving plate and accompany it with the lentil side dish.

If you want to reduce cooking times, use pre-cooked cotechino, it will take about 15-20 minutes since the second cooking in the oven will end (f(please refer to the instructions on the packaging).

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