Aglioli

The aglioli are cotechini flavored with garlic.

The night before you cook them, the aglioli stamped with a wool needle and let them soak overnight in cold water.

The next morning put them to boil in cold water.

Let it boil a little, and then change the water, dipping the aglioli, this time in hot water.

Aside, you did find the lentils for 5 or 6 hours.

Drain and add to cotechini after about twenty minutes, combining a whole onion, studded with 2 cloves and salt.

Over low heat completed cooking, stirring occasionally.

The aglioli are served hot, cut into thick slices; may constitute a robust appetizer or even a main dish.