List of Ingredients
- cooked cotechino sausage
- flour
- dried lentils, soaked
- 1 TBSP. of fresh brewer's yeast
- 3 of tomino goat cheeses
- Peanut oil
- Salt
Method
Blend the raw lentils together with 2/3 cup of water. Filter the mixture through a sieve to produce a smooth, lump-free puree. In a bowl, combine the puree with the flour, the crumbled yeast, another 1/3 cup of water, and two pinches of salt; mix together until it forms a smooth, fluid batter. Cover tightly with plastic wrap and let rise at room temperature for 3 hours.
Cut the cotechino sausage into 3/4”-thick slices, then cut each slice into even cubes (you should end up with 25-30). Heat plenty of peanut oil in a deep saucepan. Coat the cotechino cubes in the batter using a fork, then fry them in the boiling oil in small batches for 2 minutes.
Cut the tomino goat cheeses horizontally; soften them in a hot pan, rind-side down, for 1-2 minutes until the insides begin to melt. Dry the fritters onto paper towels; place two onto each skewer, then serve with the goat cheese and more cooked lentils, if desired.