Cotechino with lentils


300 gr. Dried lentils
1 Cotechino Rossato
1 Carrot
1 Onion
1 Rosemary branch
1 Celery leg
1 Garlic clove
50 gr. Raw ham
40 gr. Butter
1 ladle of broth
3 tablespoons of oil
Q.s. Salt and pepper


Soak the lentils in cold water for 12 hours. Make some holes on the cotechino with a fork and boil it for about 3 ½ hours.
Meanwhile, cook the lentils in boiling salted water for about 2 hours and drain when al dente.
Prepare a finely chopped carrot, onion, celery, rosemary, raw ham and garlic, letting it dry in warm oil and butter.
Add the lentils and a ladle of broth, season with a pinch of salt and cook until the broth has almost reduced in a sauce.
Take the cooked cotechino and cut into slices positioning them in a serving dish.
Spread the lentils around the cotechino and serve.