Cotechino With Lentils Recipes
COTECHINO CON LENTICCHIE
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.
Provided by Daisy
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 15
Steps:
- 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).
- 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.
- 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.
Nutrition Facts : Calories 558.3 calories, Carbohydrate 47.9 g, Cholesterol 57.5 mg, Fat 26.9 g, Fiber 23.8 g, Protein 30.8 g, SaturatedFat 9 g, Sodium 584.8 mg, Sugar 2.2 g
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2018-01-01 05 - While the Cotechino Sausage cooks, chop Celery, Carrot and Onion very thinly and place in a large frying pan. Saute in Oil for 1 minute or two. 06 - Add …
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- - While you wait for the Lentils, cut Celery, Carrot and Shallot and put everything into a pot of unsalted water.
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- PrecookedFollow directions on the package. Normally, it takes 20-30 minutes of boiling for sealed precooked cotechino to be ready to serve.
- 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.
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- Rinse the lentils, then soak them in a bowl full of cold water for 12 hours. If you prefer, you can used jarred lentils.
- Using the tip of a skewer or a fork, poke holes in the cotechino. Place it in a pot of cold, unsalted water. Bring to a boil, then lower the heat and cook over low heat for 2 hours.
- In the meantime, peel and dice the onion. Place a frying pan over medium heat. Add a little olive oil and, once hot, add the onion, bay leaf and cloves. Once the onion is translucent, but not yet brown, add the lentils, drained of their soaking water and rinsed. Saute for 30 seconds, then add the tomato. Mix well and cover with broth.
- Bring to a boil, then cook for 20 to 30 minutes or until the lentils are soft, but aren’t falling apart. Season with salt and pepper.
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- Once softened, add a dash of white wine, let it evaporate, then add the lentils and enough hot water to cover.
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- Bring a large saucepan of water to the boil, add cotechino in its thick plastic wrapping, reduce heat to low-medium, weight cotechino with a lid or plate to fit inside saucepan and simmer until cooked (2 hours). Drain, thickly slice and keep warm.
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