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Cotechino with shrimp and lentils cream

The Cothechino with shrimp and lentils cream was presented during the European Young Chef Award 2017, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.

Developed by Davide Fiammenghi, a Young Chef winner of the 2017 edition, and inspired by East Lombardy’s ongoing tradition of Cotechino fishing in an attempt to valorize this local product.


The cotechino

Boil the cotechino for at least 3 hours let it cool down and curved it in cubes.

The scampi

Marinate them with salt, thyme, sugar, rosemary, lemon and white wine Masala and blast them on the grill.

The lentils

Do a mirepoix (onion, carrots and celery) stir-fried then add the lentils that you already soaked in water for an hour and toast them a little and add a glass of red wine when the smell of alcohol is gone, add tomato sauce seasoning. Let everything cook for at least 1.30 hours, then blend the whole mix till you have a purée texture.

Salted Porto zabaione

Start with egg yolks whisk them in a “bain-marie”, add 3 tablespoons of sugar, a pinch of salt and pepper. Then add 5 tablespoons of Porto wine remember to keep whisking till you get a foamy texture.

Source: IGCAT – European Young Chef Awards 2017, Region of Gastronomy


Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.

Cotechino for 6pp

  • 1 cotechino 800g
  • 12 Shrimps
  • 400g Lentils
  • 2 Carrots
  • 1 red onion
  • 1 Celery
  • Sugar
  • Red wine
  • Tomato sauce
  • Extra virgin oil
  • Thyme
  • Pepper
  • Lemon
  • Rosemary

Egg Flip

  • 8 eggs
  • salt
  • 60g sugar
  • 1/2 glass Porto wine

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