NEGRONI 100% ITALIAN ZAMPONE KG.1

Here's how to prepare this delicious recipe: Put a pan full of water on the stove and as soon as it starts to boil, pour in the Cotechino in its bag. In a pan, brown a soffritto made with spring onion and a drizzle ofoil . As soon as it has wilted, add the black carrots, season withsalt andpepper. and add water to boil the carrots. Peel the ginger, cut it into pieces and put it in a juicer to obtain the juice. If you don't have a juicer you can usepowdered ginger . When the carrots are perfectly soft, drain them and put them in the blender, add the ginger juice or powder and blend everything. In this way you will obtain a cream that you can make more or less dense by adding a little water. Blanch the parsley for 10 seconds and then cool it under cold water. Drain it and chop it in the blender together with 2 tablespoons of water. Whip this sauce with a teaspoon of soy lecithin. In the meantime the cotechino will be ready: drain it from the cooking water that will have formed in the bag and then place it on a serving dish on the bottom of which you will have distributed the black carrot cream. Season with the parsley sauce and bring to the table.