lunedì 29 novembre 2010


Second course - celiacs and lactose intolerants safe

Cotechino is a big sausage, probably a little fatter without fennel seeds. It's traditionally served on New Year's eve dinner.

1 cotechino
2 14-oz cans Italian cannellini beans
1 cup chicken broth
1/2 cup basil leaves

Bring a big pot of water to a boil, add salt and cotechino and simmer for about 1 1/2 hours.

In the mean time, drain and rinse beans and arrange them in a blender along with basil and broth, blend until you obtain a smooth cream.

Drain the cotechino, slice it and serve it immediately with the cannellini and pureed potatoes.

This recipe serves 8.

- In order to cut (a lot) the preparation you can use the cooked cotechino: it comes in a foil bag and all you have to is to put in in boiling water (inside the sealed foil bag) for 20 minutes in order to warm it.

Nessun commento:

Posta un commento