Recipes using Specialty products
Ingredients
For 4 people
500 g zampone
500 g lentils
1 onion
2 celery sticks
2 spoons olive oil
50 g finely chopped bacon
Directions
Cook the zampone following the instructions on the package. Boil the lentils in salted water with the celery and half an onion. When cooked, after a few hours, drain and remove the celery and onion. Soften the remaining onion, chopped, and the bacon in a pan. Add the lentils and, if you wish to add even more flavour, add the water in the zampone wrapper. Boil slowly until well flavoured. Slice the zampone. To serve, place the boiling lentils on a serving dish and place over the zampone slices.
Ingredients
For 4 people
500 g zampone
500 g cabbage
2 litres vegetable stock
250 g liquid cream
Half a lemon
50 g butter
Salt
Pepper
Directions
Cook the zampone following the instructions on the package. Cut the cabbage into strips and place in the stock; add the lemon juice and butter and boil for around 2 hours. Towards the end, add the cream and mix in. Cut the zampone into slices and serve hot with the cabbage.
Ingredients
For 4 people
1 cotechino
500 g dried beans
1 white onion
1 carrot
1 celery stick
2 bay leaves
1 glass of red wine
Tomato concentrate
Oil
Salt
Garlic
Parsley
Directions
12 hours before cooking, leave the dried beans to soak in water. Rinse the beans and cook in plenty of water over a slow heat for around an hour, set aside the cooking water. Cook the cotechino following the instructions on the package. Finely chop and fry the onion, carrot, celery and garlic. Add the beans and dowse with red wine, over a strong heat. Cook the beans slowly, adding the cooking water previously set aside, if required. Add the tomato concentrate, bay leaves and sliced cotechino. When cooked, around half an hour later, add the parsley and salt and pepper to taste.
Ingredients
For 4 people
1 cotechino
3 garlic cloves
1 bay leaf
1 sprig of rosemary
1 piece of pork skin
300 g lentils
30 g chopped tomatoes
600 ml meat stock
6 porcini mushroom heads
1 sprig of thyme
120 g black truffle
Oil
Salt
Pepper
Directions
Lightly fry the finely chopped carrot, onion and celery, garlic, bay, rosemary, pork skin, then add the boiled lentils and tomato. Flavour, pour over the stock, bring to the boil and add the diced cotechino, previously cooked according to the instructions on the package. Remove the pork skin, bay leaf, garlic and rosemary and flavour; add stock or boil down to achieve a reasonably thick consistency. Cut incisions into the porcini heads, dress with oil, salt, pepper and thyme and place in the oven for 10 minutes at 170°C. Pour the stewed mixture into pasta bowls, place a mushroom head on the top and sprinkle with slices of black truffle.
