Pair three slices of Cotechino with root vegetables for a simple yet powerful dish. Accentuate and balance the layers of flavor with an aged balsamic vinegar.
Clean and cut the beets and carrots into even parts, place them in a cast iron casserole and add extra virgin olive oil, a whole clove of garlic with the peel, thyme leaves and rosemary, salt and black pepper. Bake at 180 degrees for 20 minutes, until lightly browned.
Meanwhile heat a saucepan with water, and when it is boiling, immerse the cotechino sealed in its bag for about 60 minutes.
Place the cotechino cut into slices in the dish and garnish with the vegetables roasted in the oven with an addition of aged balsamic vinegar.
