In a saucepan, sauté chopped onion, celery, carrot and extra virgin olive oil. Add the lentils, toast them for a few minutes and cover them with the hot broth. Add the bay leaf and cook for at least an hour. Almost at the end of cooking, season with salt and pepper.

Cook the cotechino for about 20 minutes in boiling water. In the meantime, put the Gorgonzola Dolce Igor cut into chunks in a saucepan and melt it with a little liquid cream, adding the rest a little at a time. When the cream is almost ready, sprinkle with grated cheese and mix everything.
Serve the sliced cotechino on a bed of lentils accompanied by the Dolce Igor Gorgonzola cream.

1 cotechino of 600 g
400 g of lentils
1 onion
2 stalks of celery
1 carrot
20 g of butter
2 tablespoons of extra virgin olive oil
1 bay leaf
Gorgonzola Dolce Igor
liquid
cream Grated
cheese salt
pepper