Cotechino with lentils: the New Year's Day dish
Cotechino with lentils: ancient and tasty dish!
Preparing cotechino with lentils is really easy, the only thing it requires is patience and waiting for the cooking time of the pork cotechino, obviously if we don't buy a pre-cooked cotechino - where the times are reduced -. The winning choice for the holidays and for New Year's Eve is to combine cotechino with lentils, legumes that are very easy to prepare, as well as being good for good luck. So, if you want to wish yourself money and luck for next year, you can't miss this recipe.
Cotechino is a very ancient product, one can even say that it is perhaps the first sausage in history, made to preserve meat with a mixture of various cuts of pork and a mixture of spices. The local cotechino that you find in our online butcher's shop, in particular, frequently called salsicciotto, is a pork sausage stuffed into casing, mainly composed of rind, meat and bacon, to be consumed after boiling. Here is the recipe for cotechino with lentils, if you also want to eat it in a nice version you can combine the cotechino with fried gnocco as a tasty appetizer.
Cotechino recipe with lentils: goodness and luck!
Ingredients
- 600 g of local cotechino
- 300 g of hulled lentils
- 2 sticks of celery
- 1 medium onion
- butter to taste
- extra virgin olive oil
- Salt and Pepper To Taste
Method
Cotechino is really easy to cook. Prick the cotechino with a fork and then wrap it in aluminum foil. Immerse it in cold unsalted water and let it boil slowly for about 1 and a half hours.
In the meantime, take a saucepan with cold water and add the dried lentils, the onion, a stick of celery and a pinch of salt. Bring to the boil and leave to boil for 1 hour.
Once the lentils are regenerated and cooked, we take a pan with oil and butter, put the chopped onion, the other stick of celery, salt and pepper and put the lentils and cook over low heat for half an hour.
Once cooked, take the cotechino, peel it and cut it into slices. Place the lentils on a serving plate and arrange the slices of cotechino with some purée on top. Bon appetit and good luck.
