Cotechino con Lenticchie

7

"This hearty and satisfying dish is traditionally eaten on New Year's to bring abundance and fortune. Cotechino is an Italian fresh pork sausage. It is creamy and delicate in flavor. It is sometimes sold precooked or boiled but the best ones are fresh. If you can't find cotechino a high quality fresh pork sausage flavored with nutmeg, cloves and pepper will suffice."
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Ingredients

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Original recipe yields 6 servings

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Directions

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  1. Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
  2. In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
  3. Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

We loved this. I made it on New Year’s Day; I didn’t plan ahead so couldn’t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Ty...

Most helpful critical review

Myfamily loves the ingredients for this dish, but we found this too bland for our tastes. In fact, they asked me not to make it again.

We loved this. I made it on New Year’s Day; I didn’t plan ahead so couldn’t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Ty...

Myfamily loves the ingredients for this dish, but we found this too bland for our tastes. In fact, they asked me not to make it again.

Great meal. I served it with some red swiss chard steamed for a second, then cooled, squeezed, chopped & sauteed with some EVOO, garlic, and a pinch of crushed red pepper. I also used broth w...

My husband and I enjoyed this as a wonderful start to the new year! I modified the recipe by creating a soffritto with the carrot, onion (diced instead of chopped), garlic and 4 oz of diced panc...

This is the real deal as found in Italy.

1st time ever made this dish, my company for New Years eve loved this.This dish is fool-proof.

This was surprisingly good - I would never have thought of this combination. I used hot italian sausage and cooked the lentils in half water and half broth and added garlic per the other review...