Cotechino with shallots and crusted pear sauce

Dissolve yeast in water and milk mixture just lukewarm.

Beat the egg in a small bowl.

Sift the flour into a large bowl, take the fountain and pour in half of the beaten egg, yeast diluted and a scant tablespoon of oil.

Knead the ingredients with a fork first and then with your hands and, when they amalgamated, transferred the dough on floured pastry Board and knead dough vigorously for about 10 minutes until it becomes homogeneous, perfectly smooth and compact.

Collected a ball, place it on a floured Bowl and praticatevi above two cross cuts.

Cover it with a towel folded into four and place it in a warm place (27-28 degrees) to make it rise.

When the dough has doubled in volume and cuts open completely (it will take a couple of hours) will be ready for use.

Boil the cotechino putting it in cold water initially and bake about 2 hours moderatissimo focus, and then allow to cool in the cooking water.

Separated from the stems a dozen spinach leaves by choosing those larger exterior wash and tuffatele for one minute in boiling water.

Draw them up, put them in cold water, stendetele on a double layer of kitchen paper and use them to coat completely cotechino.

Briefly knead dough and roll out to ½ cm thick, lean in the Middle the cotechino and cut the dough in the shape of a rectangle.

Wet the edges of the dough with cold water and wrap it around the cotechino sealing well.

Brush the rolled with the beaten egg and then, with the help of a spatula, transfer it into a buttered baking dish and place in oven pre-heated to 200 degrees and allow it to cook for about half an hour until it is golden.

Scalded the shallots for a minute in boiling water, then Peel and fry them in a pan with 3 tablespoons of olive oil, sprinkle the pretzels and, when they begin to take color, sprinkle with a teaspoon of sugar will caramelize, stirring continuously.

Squirt with two tablespoons of vinegar, add the cloves, broth and a pinch of tarragon.

With and cook gently for about a quarter of an hour.

Peel the pears, cut them into wedges and boil for a quarter of an hour in salted water with three tablespoons of vinegar.

Drain and pass through a mixer incorporating a teaspoon of sugar, Horseradish and a generous ground pepper.

When the cotechino is baked, accomodatelo on the serving dish and serve hot surrounded by shallots and accompanied by PEAR sauce.