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https://i.ytimg.com/vi/_WY_gN3pwwo/hqdefault.jpg

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250 gr. mascarpone | 250 gr. cream | 4 egg yolks | 100 gr. sugar | vanilla

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Pour the egg yolks in a bowl together with the sugar. Whisk them with electric whips until a light colored, puffy and foamy mixture is obtained.
Now add the mascarpone and mix it well and gently. Whip the cream and incorporate it carefully to the mixture, making sure that you do not disassemble, performing movements from the bottom up.
Once completely incorporated pour into the appropriate cups and decorate as desired with bitter cocoa on the surface.
Store in the fridge until ready to serve.

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Wash the lentils under running water, and then place them in a bowl large enough to contain them comfortably.

Add cold water so that they are submerged for a few centimeters.

Leave the lentils to soak for at least 2 hours.

Clean and wash the celery, carrot and onion.

Chop the vegetables and brown them in a saucepan with the oil.

Add the lentils, brown them for a few minutes, then add the tomato paste dissolved in a little hot water.

Add more hot water, so that the lentils are well covered.

Season with salt and pepper, cover and cook over low heat until the lentils are very soft but not drained, add more hot water as it is absorbed.

Tips:
Lentils can be cooked in advance and heated when served.

Prick the entire surface of the cotechino with a needle, then wrap it with a piece of white cloth, and tie it with kitchen twine, carefully locking the two ends.

Put the cotechino in a pot where it is comfortably horizontal, cover it with cold water, put it on the stove and bring to a boil.

Reduce the heat and simmer for about 2 hours; from time to time check the water level and if necessary add boiling water making sure that the cotechino is always completely submerged.

Drain the cotechino, smash it, cut it into slices.

Distribute the hot lentils and an equal number of slices of cotechino in four dishes, if possible heated, and serve immediately.

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700 grams cotechino and lentils
2 schallots
1 small carrot
2 aurel
red wine
salt
200 grams dried lentil
1 stalk of celery
a spoonful of tomato paste
garlic
extra vergin olive oil.

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cotechino and lentils is a typical Italian dish that traditionally is eaten on New Year's Day, wishes a good start of the economic year