Cotechino with mashed potatoes

To prepare the cotechino with mashed potatoes, roughly chop the celery and carrots, then halve the onion and tomato. Wrap the cotechino in a linen cloth, then submerge it in water with all the vegetables 1, juniper berries, peppercorns, cloves, and bay leaves. Turn the heat to medium-high to bring it to a boil, then lower the heat and cook for at least 2-3 hours. Once ready, turn off the heat and leave the cotechino to soak for another 20 minutes in the same cooking broth. While the cotechino is cooking, you can prepare the kale chips. Cut off the tough stem part 2, rinse the leaves. Put them in a bowl and season with salt, pepper, and oil 3.

Transfer to a baking sheet with parchment paper and cook in a preheated convection oven at 430°F (220°C), for 15-20 minutes 4 5. You can also prepare the potato cream. Wash and then boil the potatoes for about 30-40 minutes depending on their size 6; remember to calculate the time from when the water starts to boil.

When the potatoes are tender to the fork test, drain them and mash them while they are very hot 7. Mince the rosemary and chop half an onion 8. In a saucepan, pour a drizzle of oil, sauté the onion and rosemary over low heat for a few minutes 9.

Combine the mashed potatoes. Immediately moisten with the milk 10 and mix for a few moments until it has a creamy consistency 11; adjust salt and pepper to taste 12.

Remove the casing from the cotechino 13, slice it 14, and arrange each serving plate with potato cream on the bottom, cotechino, and kale chips 15.