Paccheri stuffed with cotechino and balsamic vinegar served with the lentil cream. The notes of the cherry wood of the Gold Label Balsamic Vinegar by “La Vecchia Dispensa” and the intensity of the Extra Vecchio Traditional Balsamic Vinegar are the main ingredients of today’s recipe. A timeless classic of Modena’s cuisine for your New Year’s Eve Dinner.
Cooking time: 1 h
Ingredients for 4 portions:
- n° 4 Durum Wheat Pasta (Paccheri)
- 1 Cotechino
- 1 Ricotta
- 20 gr Balsamic Vinegar of Modena IGP Gold Label by “La Vecchia Dispensa”
- 200 gr Lentil
- 1 Cotechino
- Rosemary, Garlic, Onion, Celery and Oil to taste
- 1 tbsp. Traditional Balsamic Vinegar of Modena DOP Extra Vecchio by “La Vecchia Dispensa”
Cook the paccheri into salted boiling water, then drain the water and leave the pasta to cool.
Cook the cotechino (without removing its vacuum pack) into boiling water for about 45 min. When it is ready, get it out of the water, remove the pack, add ricotta and 20 gr of the Gold Label Balsamic Vinegar. Blend until the mixture becomes homogeneous and creamy.
You can use either cooked or raw lentil. If you have opted for the second variant, cook the lentil according to the classic method. Leave the lentil in the water overnight adding a bit of baking soda. The day after drain the water. Take a large pan and fry some onion with oil, garlic and rosemary. Add the lentil and a bit of hot vegetable broth. Cook for 30 min. In the end you will obtain a creamy soup. Season it with several drops of Traditional Balsamic Vinegar. High temperature opens the balsamic vinegar up, enhancing its complex and intense flavors.
Stuff the paccheri with cotechino. Serve them onto the basis of the lentil cream.
If you wish, put a drizzle of Traditional Balsamic Vinegar on top of your dish right before serving. It absolutely makes the difference. The Chef and the Staff of “La Vecchia Dispensa” wish you a Happy New Year!