Step 1

Combine the flour with 1/4 cup of Grana Padano, the butter, a pinch of salt, and 2 tablespoons of water. Let the dough rest, covered, in the fridge for 30 minutes. In the meantime, boil the lentils for 10 minutes then drain. Mix the eggs with the milk, cream, the remaining Grana Padano cheese, salt and pepper.

Step 2

Roll out the dough until it is about 1/8-inch thick and use it to line tartlet molds (we used boat-shaped molds). Add a teaspoon of lentils to the bottom of each, then top with the egg mixture. Bake at 340°F on the lower rack for 25-30 minutes. Remove from the oven, let cool, and remove from the molds. Top with the cotechino cut into thin strips and the cherry mostarda.