Lentils and cotechino: the traditional recipe to enjoy on New Year’s Eve

Lentils and pork sausage is a succulent main dish typical of the Italian tradition and Christmas vacation, especially appreciated at New Year’s Eve dinner as a lucky charm for the New Year. A rich and tasty dish, prepared with lentils, tomato puree, thyme and pre-cooked cotechino. A perfect and well-balanced mix of flavors, to be complemented with freshly ground pepper, a drizzle of raw extra virgin olive oil and, if desired, a few slices of toasted homemade bread.

Tender and delicious, cotechino – symbol of abundance and prosperity – is a charcuterie made from pork, rind, spices and salt. A dish of poor cuisine, once consumed by farmers with legume soups and minestrone, today it is a precious product, protected by the IGP mark (in particular that of Modena), essential, along with zampone, on Italian tables for New Year’s dinner.

But what is the difference between the two sausages? Both are made with the same ingredients – lean pork, rind, salt, pepper, cloves and nutmeg – but what changes is the casing: the cotechino is enclosed in a intestine natural or synthetic, while the zampone in the rind of the pig’s front leg.

You can start from a Fresh product, to buy from your trusted butcher then boil in water for about 2h30. If possible, choose an artisanal cotechino without preservatives, for a tasty and authentic end result at the same time; if you have little time, you can use the pre-cooked: just follow the cooking advice on the packaging.

Discover how to prepare lentils and cotechino by following the step-by-step procedure and advice. Also try the cotechino polenta, a delicious appetizer to serve as antipasti or for an aperitif with friends.

How to prepare lentils and cotechino

Put the lentils in a large bowl and cover them with cold water 1.

Let them soak for about 1 hour 2.

After the standing time, drain the lentils, rinse them thoroughly and transfer them to a saucepan with cold water. Put on the fire, bring to the boil and cook the legumes for 2-3 minutes, then drain them 3Transfer them to a bowl and set aside.

Sauté the garlic in a high-sided pan with a generous drizzle of oil and a few sprigs of thyme 4.

Then add the tomato puree 5 and bring gently to a boil.

After a few minutes of cooking, add the lentils 6.

Cover the lentils with hot water 7 and continue cooking over low heat for about 40 minutes.

Meanwhile, place the cotechino with all its casing in a saucepan, cover with cold water 8 and cook for the time indicated on the package: it will take about 20 minutes.

Once cooked, drain the cotechino, remove it from the paper and remove the casing 9.

Cut the cotechino into slices about one cm thick ten.

When the lentils are cooked, season with salt and pepper. 11.

Place the slices of cotechino on the lentils 12.

Garnish with a few extra sprigs of fresh thyme 13.

Serve the lentils and cotechino hot 14.

Tips

The lenses may not even be soaked, especially if you use these dissect. Then make a sauté of celery, carrots and onions and omit the tomato if you prefer the white version of this dish.

storage room

Lentils and cotechino can be stored in the refrigerator for 2 days in an airtight container. They can be frozen, after having portioned them in comfortable disposable trays. If there is leftover cotechino, you can reuse it to make meatballs or a sauce to season a good starter.