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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

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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