📝 About This Recipe
A cornerstone of Italian tradition, this hearty dish is traditionally served on New Year's Eve to ensure prosperity and wealth in the coming year. The star is the Cotechino, a rich, spiced pork sausage from Modena, which yields a melt-in-your-mouth texture when slow-simmered. Paired with earthy Castelluccio lentils that symbolize coins, this meal is a soul-warming celebration of rustic flavors and timeless heritage.
🥗 Ingredients
The Meat
- 1 piece Cotechino sausage (approx. 500g, fresh or pre-cooked vacuum-packed)
- 3 pieces Cloves (to stud the sausage if fresh)
The Lentils
- 300 grams Dried brown or green lentils (preferably Lenticchie di Castelluccio; no soaking required)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 small Yellow onion (finely diced)
- 1 medium Carrot (finely diced)
- 1 large Celery stalk (finely diced)
- 2 cloves Garlic (peeled and smashed)
- 50 grams Pancetta (finely chopped for extra depth)
- 1 tablespoon Tomato paste (concentrated)
- 750 ml Vegetable or Beef broth (low sodium, kept warm)
Aromatics & Seasoning
- 2 pieces Bay leaves (fresh or dried)
- 1 sprig Fresh rosemary (tied with kitchen string)
- 2 sprigs Fresh thyme
- to taste Fine sea salt (add only at the end)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
If using a fresh (not pre-cooked) Cotechino, prick the skin all over with a toothpick or fork to allow fat to escape. Wrap it tightly in cheesecloth or foil and tie the ends.
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2
Place the sausage in a large pot of cold water. Bring to a gentle simmer over medium-low heat. Cook for about 2 hours (or follow package instructions for pre-cooked versions, usually 20-30 minutes in boiling water).
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3
While the meat simmers, rinse the lentils under cold running water and pick through to remove any small stones or debris. Drain and set aside.
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4
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the chopped pancetta and sauté until the fat renders and it begins to crisp.
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5
Add the 'soffritto' (finely diced onion, carrot, and celery) to the pot. Sauté for 8-10 minutes until the vegetables are soft and translucent.
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6
Stir in the smashed garlic and tomato paste. Cook for 2 minutes until the paste turns a deep brick red and smells fragrant.
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7
Add the lentils to the pot, stirring well to coat them in the flavored oil and aromatics for about 1 minute.
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8
Pour in the warm broth until the lentils are covered by about an inch. Add the bay leaves, rosemary, and thyme.
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9
Bring to a boil, then immediately reduce heat to low. Cover and simmer gently for 30-40 minutes. Check occasionally; if the lentils look dry, add a splash of warm broth.
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10
Once the Cotechino is cooked, remove it from its water, discard the cheesecloth/foil, and carefully peel off the outer skin while still warm.
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11
Slice the Cotechino into thick rounds, roughly 1.5 cm (1/2 inch) thick.
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12
When the lentils are tender but still holding their shape, remove the herbs and garlic. Season with salt and pepper to taste.
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13
For the final touch, place the Cotechino slices on top of the lentils in the pot, cover, and let them sit together for 5 minutes to marry the flavors.
💡 Chef's Tips
Never salt the lentils at the beginning of cooking; doing so toughens their skins—always season at the very end. If you find Cotechino too rich, you can substitute with Zampone (stuffed pig's trotter) which follows the same cooking method. For the best texture, use small, firm lentils like Castelluccio or Puy; large canned lentils will turn to mush. If using pre-cooked vacuum-packed Cotechino, make sure to discard the liquid inside the bag before slicing as it is very salty and fatty. A splash of red wine vinegar stirred into the lentils right before serving cuts through the richness of the pork beautifully.
🍽️ Serving Suggestions
Serve on a large warmed platter with the lentils forming a bed for the overlapping sausage slices. Pair with a sparkling red Lambrusco di Sorbara; the bubbles and acidity perfectly balance the fatty pork. Add a side of creamy mashed potatoes or buttery polenta to soak up the savory lentil juices. Garnish with a generous drizzle of high-quality raw extra virgin olive oil and a sprinkle of fresh parsley. For a traditional touch, serve with a side of Mostarda di Cremona (candied fruit in mustard syrup) for a sweet-and-spicy contrast.