📝 About This Recipe
A cornerstone of Italian New Year’s Eve celebrations, this dish pairs the rich, velvety texture of Cotechino pork sausage with earthy, tender lentils. Legend has it that the lentils represent coins, promising prosperity and wealth for the year ahead. This recipe balances the fatty decadence of the sausage with a sophisticated soffritto and a touch of aromatic herbs, creating a comforting, soul-warming masterpiece.
🥗 Ingredients
The Star Protein
- 500 grams Cotechino Modena IGP (one whole sausage, pre-packaged or fresh from a butcher)
The Lentil Base
- 300 grams Castelluccio or small brown lentils (rinsed and picked over for stones)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 Yellow onion (finely diced)
- 1 large Carrot (finely diced)
- 1 Celery stalk (finely diced)
- 2 Garlic cloves (peeled and smashed)
Aromatics and Liquid
- 1 sprig Fresh rosemary (tied with kitchen twine)
- 3 Fresh sage leaves
- 1 dry Bay leaf
- 1 tablespoon Tomato paste (for depth of color and flavor)
- 800 ml Vegetable or chicken stock (warm)
- Salt and freshly cracked black pepper (to taste)
👨🍳 Instructions
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1
If using a fresh (raw) Cotechino, prick the skin all over with a toothpick or fork to allow excess fat to escape during cooking. If using a pre-cooked vacuum-sealed version, skip to step 3.
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2
Wrap the fresh Cotechino in cheesecloth or foil, tie the ends, and place it in a large pot of cold water. Bring to a gentle simmer and cook for about 2 to 2.5 hours. Do not let it boil vigorously or the skin may burst.
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3
While the sausage simmers, prepare the lentils. In a large heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat.
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4
Add the finely diced onion, carrot, and celery (the 'soffritto'). Sauté for 8-10 minutes until the vegetables are soft and the onion is translucent.
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5
Stir in the smashed garlic cloves and the tomato paste. Cook for another 2 minutes until the paste turns a deep rust color and smells sweet.
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6
Add the rinsed lentils to the pot and stir well to coat them in the aromatic oil and soffritto for about 1 minute.
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7
Pour in the warm stock until the lentils are covered by about 2 inches. Add the rosemary sprig, sage leaves, and bay leaf.
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8
Bring to a boil, then immediately reduce the heat to low. Cover and simmer for 30-40 minutes. Check occasionally; if the lentils look dry, add a splash more warm stock or water.
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9
Once the lentils are tender but still hold their shape, remove the garlic cloves and the herb sprigs. Season with salt and pepper. Note: Do not salt the lentils at the beginning, as it can make the skins tough.
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10
If using pre-cooked Cotechino, boil it in its sealed bag for 20 minutes (or according to package directions), then carefully remove it from the bag and drain the liquid.
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11
Peel the outer skin off the cooked Cotechino while it is still warm. It should slide off easily.
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12
Slice the Cotechino into rounds approximately 1/2 inch (1.5 cm) thick.
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13
To serve, spread a generous bed of warm lentils on a large serving platter and arrange the Cotechino slices overlapping on top.
💡 Chef's Tips
For the best results, use small lentils like Lenticchie di Castelluccio which don't require soaking and hold their shape perfectly. If your lentils finish before the sausage, keep them covered; they actually improve as they sit and absorb the flavors. Always peel the Cotechino while warm; if it cools down, the skin becomes difficult to remove cleanly. Be cautious with salt; the Cotechino is naturally very salty, so season your lentils conservatively. For an extra touch of luxury, stir a small knob of butter or a drizzle of high-quality balsamic vinegar into the lentils just before serving.
🍽️ Serving Suggestions
Pair this hearty dish with a sparkling red Lambrusco to cut through the richness of the pork. A side of creamy mashed potatoes or soft polenta makes for a complete, comforting meal. Serve with a crisp radicchio salad dressed in a sharp vinaigrette to provide a bitter contrast to the savory meat. Provide extra crusty Italian bread to mop up the delicious lentil juices. Finish the plate with a final drizzle of raw, peppery extra virgin olive oil.