Legumes

When everything is cooked, remove the cotechino from the cheesecloth and slice it. Serve it very hot with the lentils as a side dish.

PREPARATION: In a non-stick pan, cook the previously washed and chopped cherry tomatoes, chopped onion, cleaned squid, and chopped prawns, with salt and olive oil to taste. Cook the lentils in boiling salted water for about 20 minutes, then rinse, drain, and add them to the seafood mixture. Add a drizzle of olive oil, mix well, and serve.

PREPARATION:  Soak the dried beans overnight. Take the pork rinds and place them in a pan. Cover them with cold water, put them on the heat, and bring them to a boil. Boil the pork rinds for at least 15 - 20 minutes, then drain them and cut them into strips. Chop the onion, garlic, and celery stalk. Dice a carrot. Heat a tablespoon of oil in a pan. Add the sliced pork rinds, vegetables, bay leaf, and sage. Season with salt, pepper, and chili pepper, and sauté everything well. Add the beans, deglaze with white wine. Finally, pour in the tomato pulp, 2 glasses of water or light vegetable broth, lower the heat, and cover the pan. Cook over low heat for at least an hour, adding a little water if necessary to help cook the legumes. Once the beans are cooked, let them dry from any cooking liquid. Serve them hot accompanied by slices of toasted bread.

PREPARATION: Soak the dried beans overnight. Drain them, rinse them, and put them in a large pot. Cover with plenty of cold water and add the bay leaves, bringing it all to a boil. Then lower the heat a bit, so the beans cook gently for about 15-20 minutes. Peel the celery, place it in a food processor, and blend it for a few moments to obtain a very finely chopped mixture. Pour the oil into a pan, add the garlic cloves and the finely chopped celery, let them flavor for 2-3 minutes. Pour the peeled tomatoes into chunks and cook for about 15 minutes. Remove the garlic cloves and pour the sauce obtained into the pot with the beans. Also, add the tomato paste along with the whole pork rind and cook for about 2 hours or until the beans reach the desired consistency. After this time, make sure the beans are quite brothy, remove the bay leaves, and adjust the salt. Finally, pour the pasta directly into the pan and stir to prevent it from sticking to the bottom. Once the pasta is cooked, turn off the heat and add the ground black pepper. Mix well and cover with a lid for 5 minutes, so the pasta absorbs all the flavors.

PREPARATION: Soak the chickpeas overnight and cook them. Finely chop all the vegetables and gently sauté them in a little oil and salt. Add the chickpeas, diced potatoes, and diced bacon. Let it all simmer for a few minutes, then add the tomato. Pour in a glass of boiling water, season with pepper, and let it simmer for a few minutes. Add about 1/2 liter of hot water, rosemary sprigs, and continue cooking for about 20 minutes. Blend everything well directly in the pot after removing the rosemary, adjust the seasoning if necessary. Add the maltagliati, a few at a time, stirring to prevent sticking, and continue cooking until the pasta is cooked to the right consistency. Serve it in warm bowls, garnishing the plates with a sprig of rosemary and drops of oil.