Salty strudel lentils and cotechino with beer

If preparing the dough: mix flour, water, oil, and a pinch of salt until a smooth dough is obtained. Cover and let rest for 30 minutes. Alternatively, use 1 sheet of ready-made puff pastry.

Cook the cotechino: pierce the skin and place the cotechino in a pot with beer and water enough to cover it. Add bay leaf and rosemary. Bring to a gentle boil and cook according to the manufacturer's instructions (approximately 30-40 minutes for precooked cotechino). Drain, let cool slightly,

In the meantime rinse the lentils and boil them in vegetable broth according to the indicated time (about 20-25 minutes) until they are tender but not mushy. Drain and set aside.

Prepare the sauté: chop onion, carrot, celery, and garlic. Sauté in olive oil until golden, add the tomato purée and cook for a few minutes. Add the cooked lentils, season with salt and pepper, and stir to combine. Let cool slightly.

Combine the cotechino with the lentils and, if desired, add grated parmesan to bind the filling. Adjust the seasoning.

Roll out the dough on a floured surface into a thin rectangle. If using ready-made puff pastry, place it directly on baking paper.

Distribute the filling in the center of the pastry leaving the edges free. Close the sides and roll up like a candy forming the strudel. Seal the edges well.

Brush with beaten egg and sprinkle with seeds or sesame if desired.

Bake in a preheated oven at 180°C for 30-40 minutes or until evenly golden.

Remove from the oven, let cool for a few minutes, slice and serve.