Cotechino with Beluga Lentils
Ingredients
- Serves 4
- 1 fresh cotechino (uncooked)
- 1 cup beluga lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 1 clove garlic, chopped
- 1 bay leaf
- 1 sprig of thyme
- 4 cups chicken stock
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Celery leaves
- Salt and pepper to taste
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