Lentils and Cotechino

When it comes to traditional Italian dishes, few evoke a sense of ritual and good luck like lentils with cotechino. Almost always present on tables on the night of December 31st, this dish has become a symbol of fortune and prosperity for the year ahead. 🍽️Serves: 4 ⏲️Time: 45 minutes 🧺Ingredients:

• 1 precooked cotechino (500–600 g)

• 250 g dried lentils (or 400 g cooked)

• 1 carrot

• 1 celery stalk

• 1 onion

• 2 bay leaves

• 1 garlic clove

• 2–3 tablespoons tomato purée (optional)

• Vegetable broth or hot water, as needed

• Extra virgin olive oil, as needed

• Salt and pepper, to taste
  

🥣Procedimento: 1. Preparing the cotechino

If using a precooked cotechino, immerse it in boiling water with its packaging and cook for about 20–30 minutes (follow package instructions). If using a fresh cotechino, prick it with a toothpick, wrap it in cheesecloth, and cook in cold water for at least 2 hours over low heat.

2. Preparing the lentils

Rinse the lentils thoroughly under running water. Make a soffritto with oil, chopped onion, carrot, celery, whole garlic clove, and bay leaves. Add the lentils and stir to combine. Cover with hot broth or water and cook over low heat for 30–40 minutes, adding tomato purée if desired. Season with salt and pepper at the end.

3. Serve

Slice the cotechino and place it over the hot lentils. Serve with a drizzle of raw olive oil and, if desired, a sprinkle of freshly ground black pepper.