I saw the millefeuille with cotechino and lentils on the Giallo Zafferano website a few days ago and fell in love with them. Of course, I made my version with the modifications I wanted to personalize the recipe, and I must say it turned out wonderfully.
It’s well known that one of the symbolic dishes for Christmas and New Year’s is cotechino with lentils, but for making the recipe individual-sized, nothing beats a crispy pastry, an eye-catching dish you can even make the next day with leftover cotechino and lentils from the eve, so this millefeuille becomes a recycling idea everyone will love, you can be sure.
A few days ago I made polenta baskets with cotechino and lentils and they were a hit, naturally, I’ve already been asked to make them for Christmas lunch. Then, still on the cotechino theme, these polenta tartines are delicious and if you want to go all out, add some spinach and prepare these cotechino and spinach bites so you can be sure they’ll please everyone. You can make a mix of appetizers with all these recipes, so everyone can choose their favorite. What do you think? I think I’ll do just that.
Let’s go immediately after the photo, as always, to discover how to prepare the millefeuille with cotechino and lentils!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for millefeuille with cotechino and lentils
- 2 rolls puff pastry
- 14.1 oz cotechino (also precooked)
- 3.5 oz lentils
- 1 onion
- 2 carrots
- 1 stalk celery
- 2 pinches salt
Tools
- 1 Baking Pan oven
- 1 Pastry Cutter round 4 inches
- 2 Pots
Preparation of millefeuille with cotechino and lentils
To prepare the millefeuille with cotechino and lentils, focus on the cooking of the cotechino and lentils, unless you have leftovers you can use.
Prick the cotechino in several places, place it in a pot covered with cold water, half an onion, 1 carrot cut into pieces, and half a stalk of celery, and cook it.
The cooking time depends on whether the cotechino is precooked. You should follow the package instructions; otherwise, it’s best to cook it for at least 1 and a half hours.
Drain it and peel it.
Meanwhile, cook the lentils in plenty of lightly salted water with the leftover vegetables, so onion, carrot, and celery.
When the lentils are cooked, drain and puree them with an immersion blender.
Chop the cotechino coarsely and set aside.
Unroll the puff pastry and cut out 4-inch diameter circles using a round pastry cutter or a glass.
Place each disk on a baking tray with parchment paper and bake in a preheated static oven at 390°F for 7/8 minutes, or until golden on top.
Once baked, divide half of the pastries into 2 parts, so you have the base and the dome of the millefeuille.
Place the bases on a serving tray, generously cover with the lentil cream.
Add a generous tablespoon of chopped cotechino, cover with a pastry layer.
Again, add lentil cream and cotechino, and finally, place the pastry dome.
Continue this way for all the pastries with cotechino and lentils.
You can serve it at room temperature or bake it for a few minutes to warm it before serving, and…
ENJOY YOUR MEAL
How to store the millefeuille with cotechino and lentils
The millefeuille can be stored in the refrigerator for 2 days, well sealed in an airtight container. If they lose crispness, put them in the oven for a few minutes.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
