Warm Vegetable Salad with Fried Cotechino

Method

1. Prepare the aromatic oil: in a bowl, combine extra virgin olive oil, finely chopped shallot, salt, and pepper. Set aside.
2. Heat a pan with extra virgin olive oil. Add the boiled green beans and carrots. Sauté for a few minutes.
3. Add chopped hazelnuts and a clove of garlic. Continue cooking until the vegetables are warmed through.
4. In a separate pan, heat a drizzle of extra virgin olive oil and a knob of butter. Add sliced cotechino and cook over medium-high heat until crispy and browned on both sides. Season with salt.
5. Add a clove of garlic and a sprig of rosemary to the cotechino pan. Cook for 1 minute.
6. Add the chopped shallot and anchovy fillets to the cotechino pan. Cook until the shallot is soft and the anchovies have dissolved.
7. Add the boiled potatoes to the cotechino pan. Cook, stirring occasionally, until the potatoes are golden and absorbing the flavours.
8. To plate: arrange the sautéed green beans and carrots on a serving plate.
9. Top with the fried cotechino and the potatoes from the pan.
10. Drizzle the aromatic shallot-anchovy oil over the vegetables (avoid the meat).
11. Sprinkle toasted hazelnuts over the dish.
12. Add a drizzle of aged balsamic vinegar.
13. Squeeze some juice from mostarda di Cremona (mustard cream) over the dish.
14. Garnish with fresh mint leaves and serve immediately.