Enjoy the heartwarming tradition of Cotechino and Lentils, a simple Italian dish known for its promise of prosperity and growth in the New Year. Lentils and savory cotechino sausage come together in a blend of flavors and symbolism, representing coins and abundance!
One of the reasons I love homemade Italian cooking is because traditional recipes mean more than just food. That's definitely the case for this cotechino and lentil dish that’s made on New Year's Eve!
What is Cotechino?
Cotechino is a traditional Italian sausage known for its rich flavor and unique texture. It originates from the Modena region in Northern Italy. Cotechino sausage is made from pork meat, fat, and rind, which are finely ground and seasoned with a mix of spices such as cloves, cinnamon, nutmeg, and sometimes garlic. The name itself is derived from "cotica," meaning pork rind, which is a key ingredient that gives the sausage its characteristic gelatinous texture.
An Italian New Year Tradition
On New Year's Eve, known as "La Festa di San Silvestro" in Italy, families and friends gather to celebrate the coming year, and food plays a central role in this holiday. Cotechino and lentils are served after midnight, symbolizing the hope for a prosperous and fortunate new year.
The lentils, with their coin-like shape, represent money and good fortune, while the cotechino, being rich and sumptuous, symbolizes the richness of life that people hope to bring into the new year. In many cases, the tradition also included the gifting of small bags of lentils to friends and family on December 31st, further reinforcing the wish for prosperity for loved ones.
Making cotechino with lentils is simple and easy! Soak the lentils, boil the cotechino, and sauté onions, carrots, and celery. Add the lentils, season, and pour in tomato and herbs for flavor. Cook with vegetable stock until everything's tender. Finally, slice the cotechino, place it over the lentils, and serve. It's a fun, tasty way to kick off the New Year!
Buying Cotechino
When buying cotechino, I have seen two main options - the first option is buying the cotechino that your Italian butcher makes in-house. This cotechino will most likely be raw and will need to be cooked for the full time that this recipe states (about 90 minutes).
The second option is to buy cotechino that comes directly from Italy. This cotechino usually comes in a box and will most likely be cooked already (something like this). If the cotechino is already cooked, follow the same cooking method in this recipe, however the cotechino will only need to be warmed through for about 20 minutes (since it's already cooked).
Why You’ll Love This Recipe
- Each bite offers a taste of Italian tradition, blending rich, spiced cotechino with earthy lentils for a meal that's both comforting and culturally rich.
- Eating this on New Year's Eve is believed to bring prosperity and good fortune, adding a meaningful touch to your holiday celebration.
- The combination of protein-rich sausage and fiber-packed lentils makes for a fulfilling dish that's sure to satisfy your hunger.
- This dish tastes even better the next day, making it perfect for leftovers or meal prep.
Key Ingredients
- Cotechino - This rich, spiced Italian sausage is the star of the dish, providing a hearty and flavorful base with its unique blend of pork, fat, and warming spices.
- Dry Lentils - Lentils act as a symbol of prosperity and bring a hearty, earthy flavor and texture that absorbs and complements the cotechino's richness.
- Olive Oil - Used for sautéing, olive oil adds a subtle, fruity depth to the base of the dish, enhancing the overall flavor profile.
- Soffritto (carrots, celery, onion) - This classic trio offers a foundational flavor, adding sweetness, aroma, and a touch of savoriness that underpins the entire dish.
- Tomato Passata - Adds a smooth, tangy element, balancing the rich flavors of the cotechino and lentils with its bright acidity.
- Rosemary - This aromatic herb infuses the dish with a piney fragrance and a slightly lemony, peppery flavor.
- Bay Leaves - These leaves contribute a subtle depth with their floral and herbal notes.
- Vegetable Stock - It provides the liquid base needed to cook the lentils, adding a gentle, savory undertone that ties all the ingredients together.
- Salt and Pepper - Essential for seasoning, they fine-tune the dish's flavors.
How To Make Cotechino and Lentils
Soak the lentils: Add the lentils into a bowl of water with at least an inch of water on top. Soak for 3-5 hours to start softening them. All dry lentils are different, so see if there are any instructions on the back of the package that indicate how many hours to soak or if they need to be soaked at all.
Boil the cotechino: Fill up a pot with cold water. Prepare the cotechino by piercing it all over with a toothpick. Then, wrap the sausage in aluminum foil. Add the foil-wrapped sausage into the cold water and turn the heat on medium. Bring the water to a boil and cook for 90 minutes.
Saute the aromatics: Add the olive oil to a pot large enough to fit the cooked lentils. Heat the oil and saute the carrots, onion, and celery for 5 minutes until tender. Drain the lentils from the soaking water, then add them to the pot along with the vegetables, adding salt and pepper to season. Cook for a few minutes, and add the tomato passata, bay leaves, and rosemary. Cook for a few minutes to develop the flavors.
Cook the lentils: Add a few ladles of warm vegetable stock. Stir, and once the stock has absorbed, add more. Repeat this process of adding the stock until the lentils are cooked. Depending on your lentils, this can take anywhere from 15 mins to 40 mins. Adjust for salt and pepper.
Plate and enjoy: Remove the cotechino from the aluminum foil, let it cool slightly, and remove the rind. Slice the cotechino. Place the cooked lentils on a serving dish and place the sliced cotechino on top. Enjoy!
Cooking Tips
- Cotechino can be bought raw or pre-cooked. If the cotechino you're using is raw, you will need to cook it for the full amount this recipe indicates (about 90 minutes). If you buy a pre-cooked cotechino, use the same cooking method in this recipe, however you will only need to warm it through for about 20 minutes (since it's already cooked)
- Soak the dry lentils for the recommended time to help them cook evenly and reduce cooking time, leading to a better texture.
- Before boiling, pierce the cotechino sausage all over with a toothpick to prevent bursting and allow flavors and fat to meld into the broth.
- Opt for a good quality extra virgin olive oil for sautéing; it adds depth and aroma.
- Cut the carrots, celery, and onion into uniform pieces for even cooking and consistent flavor.
- Maintain a gentle simmer when cooking the cotechino to keep it tender and flavorful.
- Add rosemary and bay leaves later in the cooking process to preserve a fresh, herbal aroma.
- Add vegetable stock in increments to control the consistency and prevent the dish from becoming too soupy. Taste and season with salt and pepper periodically throughout cooking for well-balanced flavors.
- After boiling, let the cotechino rest for a few minutes before slicing to make it easier to cut and to allow juices to redistribute.
- For the best flavor and texture, serve the dish warm, letting the comforting warmth and rich flavors shine through.
Flavor Variations and Substitutions
- You can omit the tomato passata in this recipe - I find that the passata adds a nice depth of flavor to the dish, but it would be completely fine without
- Swap traditional cotechino with Italian sausage, spicy chorizo or andouille sausage to introduce a smoky, fiery twist to the dish, enhancing the overall flavor profile with a kick.
- Use black lentils or French green lentils instead of the typical brown variety for a firmer texture and slightly nuttier taste.
- Incorporate diced potatoes, sweet potatoes or butternut squash with the mirepoix for a sweet, earthy dimension that complements the savory elements of the sausage and lentils.
- Replace tomato passata with a splash of red wine and a tablespoon of tomato paste for a richer, deeper, and more complex base with a hint of acidity.
- Add a handful of chopped kale or spinach in the last few minutes of cooking for a pop of color and a nutritional boost, enhancing the dish with leafy greens.
- Stir in a teaspoon of smoked paprika when adding the herbs to introduce a subtle smokiness that pairs well with the cotechino and enriches the lentils.
- Garnish with freshly grated lemon zest and a squeeze of lemon juice before serving to add a bright, citrusy note that cuts through the richness of the dish.
Storing & Freezing
Storing: Keep leftover cotechino and lentils in an airtight container and refrigerate for up to 3-4 days. The flavors will continue to meld and develop, making the dish even more delicious over time.
Freezing: Cool the dish completely before transferring it to freezer-safe bags or containers. Freeze the cotechino and lentils for up to 2 months.
Reheating: Thaw the dish overnight in the refrigerator if frozen. For reheating, gently warm the cotechino and lentils on the stove over medium-low heat, adding a splash of water or stock if necessary to prevent drying out. Stir occasionally until heated thoroughly.
FAQ
Yes, canned lentils can be a convenient substitute. Just drain and rinse them before adding to the dish, and reduce the cooking time since they're already softened.
If it's too watery, continue cooking on low heat to reduce the liquid, stirring occasionally. If it's too dry, add more vegetable stock or water in small increments until you reach the desired consistency.
Soaking lentils isn't strictly necessary, especially for varieties like red or yellow lentils that cook quickly. However, soaking helps to reduce cooking time and can make them easier to digest. Always refer to the directions on the package for the correct soaking instructions.
More Italian Dinner Recipes
- Italian White Bean Soup
- Swiss Chard Soup with Lentils and Cauliflower
- Authentic Italian Pasta Fagioli
- Italian Beef Stew
Recipe
Cotechino and Lentils - An Italian New Year’s Recipe
Enjoy the heartwarming tradition of Cotechino and Lentils, a simple Italian dish known for its promise of prosperity and growth in the New Year. Lentils and savory cotechino sausage come together in a blend of flavors and symbolism, representing coins and abundance!
Ingredients
- 1 cotechino raw
- 1.5 cups (300g) dry lentils
- 3 tablespoon olive oil
- 1 cup yellow or white onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup tomato passata (crushed strained tomatoes)
- 2 sprigs rosemary
- 2 bay leaves
- vegetable stock about 1L
- salt and pepper to taste
Instructions
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Soak the lentils in a bowl of water for 3-5 hours.All dry lentils are different, so see if there are any instructions on the back of the package that indicated how many hours to soak (or if they need to be soaked at all)
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Place a pot of cold water on the stove. Pierce the cotechino with a toothpick all over and wrap the cotechino in aluminum foil.
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Place the cotechino in the cold water and turn the heat on to medium heat. Once the water starts boiling, leave it to boil for about 1.5 hours.
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In a pot large enough to fit the lentils when they expand, add the olive oil over medium heat.
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Once olive oil is heated, add the onion, carrots and celery. Let this cook through until tender, about 5 minutes.
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Drain the lentils from the soaking water and add them to the pot with celery, carrot and onions. Season with salt and pepper.
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Cook for a few minutes and add the tomato passata, bay leaves and rosemary. Let all the ingredients meld together for a few minutes.
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Add a few ladles of warm vegetable stock. Stir, and once the stock has absorbed, add more.
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Repeat this process of adding the stock until the lentils are cooked.Depending on your lentils, this can take anywhere from 15 mins to 40 mins.
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Adjust for salt and pepper.
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Remove the cotechino from the aluminum foil, let it cool slightly and remove the rind. Slice the cotechino.
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Place the cooked lentils on a serving dish and place the sliced cotechino on top. Serve and enjoy!
Recipe Notes
- Cotechino can be bought raw or pre-cooked. If the cotechino you're using is raw, you will need to cook it for the full amount this recipe indicates (about 90 minutes). If you buy a pre-cooked cotechino, use the same cooking method in this recipe, however you will only need to warm it through for about 20 minutes (since it's already cooked)
- Soak the dry lentils for the recommended time to help them cook evenly and reduce cooking time, leading to a better texture.
- Before boiling, pierce the cotechino sausage all over with a toothpick to prevent bursting and allow flavors and fat to meld into the broth.
- Opt for a good quality extra virgin olive oil for sautéing; it adds depth and aroma.
- Cut the carrots, celery, and onion into uniform pieces for even cooking and consistent flavor.
- Maintain a gentle simmer when cooking the cotechino to keep it tender and flavorful.
- Add rosemary and bay leaves later in the cooking process to preserve a fresh, herbal aroma.
- Add vegetable stock in increments to control the consistency and prevent the dish from becoming too soupy. Taste and season with salt and pepper periodically throughout cooking for well-balanced flavors.
- After boiling, let the cotechino rest for a few minutes before slicing to make it easier to cut and to allow juices to redistribute.
- For the best flavor and texture, serve the dish warm, letting the comforting warmth and rich flavors shine through.
