Cotechino With Lentils
Cotechino and lentils is a typical dish for New Year’s Eve that is believed to bring luck and proseprity in the New Year. Why not to try!
- Cotechino sausage (precooked or freshly made)
- 1 lb dry lentils
- 1 carrot , chopped
- 1 onion , chopped
- 2-3 celery stalks , chopped
- 2 bay leaves
- 1 rosemary sprig
- 3 tbsp tomato passata (tomato pure)
- ⅓ cup pancetta (bacon cubes)
- Pinch of pepperoncino (chili flakes)
- Extra virgin olive oil
- Salt to taste
In a large pot add salted water, lentils, bay leaves and a rosemary sprig. Bring to a boil and cook according to directions on the package. As a rule, lentils cook in about 20 minutes.
Once lentils are cooked remove the aromatic herbs and drain reserving come cooking liquid for later if needed.
While lentils are cooking, prepare carrot, onion and celery soffritto.In a skillet pan add a drizzle of extra virgin olive oil and pancetta cubes.Saute until it starts to sizzle.Add finely chopped carrot, onion and celery. Saute for about 5-7 minutes and add tomato puree (tomato passata). Cook for another 5 minutes.Add cooked lentils to soffritto and simmer for another few minutes adding some cooking liquid from lentils if needed.
Serve Cotechino & Lentils
Arrange lentils in a large platter. Cut cotechino in thick round and arrange on bed of lentils.
A more rustic way is to serve a portion of lentils and a couple of rounds on cotechino sausage directly in one’s plate.