We experimented with the "slow cooker": an ally that cooks for a long time, in a very delicate way, and without the need for control. To go out in the morning and find New Year's dinner ready in the evening
Ingredients
- 700 g 1 fresh cotechino in a vacuum bag
- 500 g Castelluccio lentils
- 200 g peeled turnip greens
- 1 carrot
- 1 pomegranate
- 1 onion
- cloves
- rosemary
- garlic
- chili pepper
- dry white wine
- salt
- extra virgin olive oil
Wash tightly pack the cotechino, place it still packaged in the slow cooker and cover it with water.
Switch on over low heat and cook for 4 hours, then add 1 glass of wine to the cooking water and add 1 peeled carrot into pieces and 1/2 an onion stick with 2 cloves, 1 sprig of rosemary, a pinch of salt and lentils. Cook for another 4 hours.
Remove finally the cotechino from the pot, remove it from the bag, remove all the fat and dab it with kitchen paper.
Seared quickly pan the turnip greens with a drizzle of oil, 1 whole clove of garlic, salt and a piece of chilli.
Serve them with sliced cotechino and lentils; completed with pomegranate grains.
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