Potato Nests with Cotechino and Lentils

Method

1. Mash the boiled potatoes. Add the egg yolks, melted butter, grated cheese, salt, pepper, and nutmeg. Mix well to obtain a smooth mixture.
2. On a sheet of parchment paper, draw four circles using a pencil. Flip the paper over and, with a piping bag, form four thick discs.
3. Add the potato cream in the middle of each disc to form nests.
4. Bake in a static oven at 200°C (400°F) for about 25 minutes, then a few minutes under the grill to brown the surface.
5. In a pan, sauté finely chopped shallot, carrot, and celery in olive oil. Add rosemary and bay leaf, then add the lentils and cook for a few minutes.
6. Remove the skin from the precooked cotechino and cut it into cubes.
7. Assemble the nests: spoon some lentils into each nest, top with cotechino cubes, and sprinkle with black pepper and rosemary.