Method: Cook the cotechino following the instructions on the pack, or choose a good-quality pre-cooked one to reheat. At the same time, simmer the lentils with bay leaf and rosemary (add stock if needed). Slice the organic polenta into 1.5–2 cm thick rounds and grill for 2 minutes per side. Assemble each medallion with a layer of lentils and half a slice of cotechino.
Chef’s Tip: Add a pinch of cinnamon to the lentils while cooking to evoke traditional Venetian medieval aromas.
