Cotechino con Lenticchie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 4, 2012
1st time ever made this dish, my company for New Years eve loved this.This dish is fool-proof.
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Reviewed: Apr. 28, 2010
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 Tyrolean influence) flavored with nutmeg. Oh, and I used half water, half chicken broth to cook the lentils. Served it with lacinato kale (black kale) sautéed with garlic, red pepper flakes, anchovy paste, a splash of chicken broth and a splash of wine. Delicious! Lucky coins and folding green money.
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Photo by FrancesC

Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Mar. 19, 2011
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 with the lentils. I would love to know where to get fresh cotechino - all I can find in Chicago is the pre-cooked, and if I use that again, I'm going to take it out of the foil packet and simmer it in a little broth with some chopped carrots, celery and onion for a few minutes - it had a slightly "canned" flavor, not as bright as the cotechino I've had in restaurants. Still it's a darned good meal - quitessential comfort food. We had leftovers steamed over a little broth and served with mashed potatoes and some rapini - my partner who's not a lentil fan like this better.
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Reviewed: Jun. 14, 2014
This is the real deal as found in Italy.
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Reviewed: Jan. 28, 2013
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 reviews. The lentils were still a little plain and we had to add salt and pepper at the table. I may cook in all broth next time or season the water/broth.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 19, 2008
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.
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Photo by TinkRNone

Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Amarillo, Texas, USA

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