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!
Servings 4 people
Calories 523kcal
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
- 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)
- Place a pot of cold water on the stove. Pierce the cotechino with a toothpick all over and wrap the cotechino in aluminum foil.
- 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.
- In a pot large enough to fit the lentils when they expand, add the olive oil over medium heat.
- Once olive oil is heated, add the onion, carrots and celery. Let this cook through until tender, about 5 minutes.
- Drain the lentils from the soaking water and add them to the pot with celery, carrot and onions. Season with salt and pepper.
- Cook for a few minutes and add the tomato passata, bay leaves and rosemary. Let all the ingredients meld together for a few minutes.
- 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.
- 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. Serve and enjoy!
Video
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.
Nutrition
Calories: 523kcal | Carbohydrates: 65g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 264mg | Potassium: 1305mg | Fiber: 30g | Sugar: 8g | Vitamin A: 5645IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 8mg