TRADITIONAL ITALIAN RECIPE: served across Italy on New Year’s Eve, cotechino sausage and lentils is a succulent dish believed to bring good luck to those who eat it in the year to come.
Cotechino is very much similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours.
Its name comes from cotica (rind), but it may take different names in the different production areas.
It is prepared by filling the natural casing with rind, pork meat (usually of secondary choice), and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives.
If you decided to make this recipe, remember that when you cook lentils, you should salt them at the end of cooking, rather than the beginning, so that they don’t remain hard.
Skill Level:  |
Time: 3 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Rinse the Lentils, then soak them in a bowl full of cold water for a couple of hours.
For the Cotechino:
02 - While you wait for the Lentils, cut Celery, Carrot and Shallot and put everything into a pot of unsalted water.
03 - Using the tip of a skewer or a fork, poke holes in the Cotechino to let its oil out during cooking. Place it in the pot.
04 - Bring to a boil, then lower the heat and cook over low heat for 2 hours.
For the Lentils:
05 - While the Cotechino Sausage cooks, chop Celery, Carrot and Onion very thinly and place in a large frying pan. Saute in Oil for 1 minute or two.
06 - Add Lentils, Broth ( Canned Tomatoes if used ) and Laurel to the frying pan. Cook for 45 minutes.
07 - Once the Cotechine has finished cooking, remove it from the water, slice it and place it on top of the Lentils.
08 - Serve hot.
Notes:
- Store in fridge for 24 hours.
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