Mille-Feuille of Cotechino and Lentils Recipe
Category: Appetizers
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 460g |
| Fresh Rosemary | 1 sprig |
| Extra Virgin Olive Oil | As needed |
| Cotechino Sausage | 650g |
| Carrots | 1 |
| Onions | 1 |
| Celery | 1 stalk |
| Whole Black Peppercorns | 20 |
| Coarse Salt | 1 tablespoon |
| Lentils | 100g |
| Celery (for lentil mixture) | ½ stalk |
| Carrot (for lentil mixture) | ½ |
| Onion (for lentil mixture) | ½ |
| Fine Salt | To taste |
| Ground Black Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 16g |
| Carbohydrates | 26g |
| Fats | 18g |
| Dietary Fiber | 6g |
| Sodium | 800mg |
Instructions
Step 1: Prepare the Vegetables
- Begin by cleaning and peeling the carrot. Trim and wash the celery, removing any tough outer strings. Peel the onion.
- Set the cleaned vegetables aside as you’ll need them for cooking the lentils.
Step 2: Cook the Lentils
- Rinse the lentils thoroughly under cold running water.
- In a pot, combine the lentils with the carrot, celery, and onion. Season with a pinch of fine salt and a few grinds of black pepper.
- Cover the pot and cook for 12-15 minutes if using a pressure cooker, or for approximately 40 minutes if boiling on the stovetop (after soaking the lentils for 2 hours beforehand).
- Once tender, allow the lentils to cool, then transfer them to a food processor and blend into a creamy consistency. Set aside.
Step 3: Prepare the Cotechino
- Place the cotechino sausage in a large pot. Pierce it with a wooden skewer in a few places to help the fat escape during cooking.
- Cover the sausage with water and cook according to the package instructions. Once done, allow it to cool before crumbling into small pieces.
Step 4: Bake the Puff Pastry Discs
- Roll out the puff pastry and use a round cutter approximately 11 cm in diameter to cut out circular discs.
- Prick the discs with a fork to prevent excessive puffing during baking.
- Brush the discs lightly with an olive oil emulsion (mix olive oil and a touch of water for easier brushing).
- Arrange the discs on a baking sheet and bake in a preheated static oven at 180°C (350°F) for 10-15 minutes, or until golden and crisp.
Step 5: Assemble the Mille-Feuille
- To serve individually, start by spreading a layer of lentil cream on a serving plate.
- Place one puff pastry disc on top of the lentil layer. Add another layer of lentil cream, followed by a layer of crumbled cotechino sausage.
- Repeat the layering process with another pastry disc, lentil cream, and cotechino.
- Finish with a final pastry disc on top, garnishing with a rosemary sprig for a touch of elegance.
Your Mille-Feuille of Cotechino and Lentils is now ready to serve. This appetizer combines creamy lentils, savory cotechino, and crisp puff pastry for a truly indulgent and festive dish perfect for celebrations.
