piece of “brisket”; piece of loin; small calf’s tongue; half a hen; small cotechino (spiced pork sausage); celery, carrot, onion, salt, Lazzaris Fruit Mostarda
Put the celery, onion and carrot into plenty of cold water and bring to the boil.
Add salt, then the meats and the half hen.
Leave to simmer for about two hours or until the hen is tender when pierced with a fork (the time depends on the type of farm it comes from); your regular butcher will advise you.
Cook the cotechino separately.
Serve the meats piping hot together in one large dish, accompanied by the mostarda.
LUIGI LAZZARIS & FIGLIO s.r.l.
Viale Venezia, 72 – 31015 Conegliano (TV) – Italy – Tel +39 0438 60668 / +39 0438 61116 – Fax +39 0438 60423 – email@example.com
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