Tortelli filled with cotechino and potato purè, with cream of lentils

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  • 500 gr tortelli with cotechino and potato purè filling
  • 3 etti lentils
  • 1/2 lt of vegetable stock
  • n.1 shallot
  • EVO oil
  • n.1 glass of white wine
  • Salt and pepper
Traditional pasta
Filling: seasoned cotechino, potatoes, Parmesan cheese, milk, butter, EVO oil, shallot, red wine, salt, pepper and nutmeg.
For 4 people
Difficulty: Easy
Preparation: 30 min
Cooking: 4/5 min
  1. Leave the lentils in a bowl of warm water to soak overnight
  2. Rinse and drain
  3. In a soucepan, sautè the finely chopped shallot and the lentils with a little EVO oil, add salt and pepper to taste
  4. Pour over the wine and evaporate, then add the stock
  5. Simmer over a low heat until reduced
  6. Blend the lentils finely in the mixer to obtain a cream to serve with the tortelli.