Cotechino, Lentils, Polenta and Salsa Verde

Every year for New Year’s Day I usually have a Cotechino served with lentils on the table for dinner. I posted about this Italian sausage before here. It incorporates a good proportion of pig skin into the meat mixture and ends up with the most amazing unctuous rich texture. It’s all offset by balanced spicingContinue reading “Cotechino, Lentils, Polenta and Salsa Verde”