A New Year’s Tradition: Cotechino con lenticchie (Emilian Sausage with Lentils)

A New Year’s Tradition: Cotechino con lenticchie (Emilian Sausage with Lentils) might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 536 calories, 30g of protein, and 15g of fat each. For 58 cents per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. new year eve will be even more special with this recipe. Several people made this recipe, and 1645 would say it hit the spot. A mixture of olive oil, garlic, lentils, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Memorie Di Angelina. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a great spoonacular score of 100%. Cotecchino con Lenticchie (Big Sausage with Lentils), Riso e lenticchie (Rice and Lentils), and New Year’s Day Tradition: Hoppin’ John are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Simmer the cotechino, still in its pouch, in enough water to cover for about 20-30 minutes to reheat it. In the meanwhile, prepare the lentils: simmer the lentils in water with a sprig of sage or rosemary or another aromatic herb and a clove of garlic until tender. In a separate pot, make a simple soffritto of onion (and if you like, some finely minced prosciutto or pancetta) in olive oil and butter until soft and translucent. Strain and add your just cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil cooking liquid or, best of all, the juice from the cotechino (see next paragraph). Simmer long enough for the flavors to meld and the lentils to become entirely tender. Do not overcook the lentils, however, or they will become rather stodgy.When the lentils are just about done, carefully remove the cotechino from its pouch by cutting open up one side and allowing its contents—the cotechino itself and a fair amount of fatty juice—into a deep serving dish, preferably oval in shape to accommodate the cotechino comfortably. That juice has wonderful flavor: I like to add a ladleful or so to the lentils and let them absorb that flavor.To serve, remove the cotechino to a cutting board and slice it thickly. Then lay out of 'bed' of the lentils in a large serving platter, then the cotechino slices in a pleasant arrangement on top of the lentils. You can, if you like, add a bit more of the juice on top of the lentils for even more lovely flavor and unctuousness.

 

Step by step:

1. Simmer the cotechino, still in its pouch, in enough water to cover for about 20-30 minutes to reheat it. In the meanwhile, prepare the lentils: simmer the lentils in water with a sprig of sage or rosemary or another aromatic herb and a clove of garlic until tender. In a separate pot, make a simple soffritto of onion (and if you like, some finely minced prosciutto or pancetta) in olive oil and butter until soft and translucent. Strain and add your just cooked lentils to the soffritto, allowing them to simmer together for a few minutes, then add a ladleful or two of rich broth or the lentil cooking liquid or, best of all, the juice from the cotechino (see next paragraph). Simmer long enough for the flavors to meld and the lentils to become entirely tender. Do not overcook the lentils, however, or they will become rather stodgy.When the lentils are just about done, carefully remove the cotechino from its pouch by cutting open up one side and allowing its contents—the cotechino itself and a fair amount of fatty juice—into a deep serving dish, preferably oval in shape to accommodate the cotechino comfortably. That juice has wonderful flavor: I like to add a ladleful or so to the lentils and let them absorb that flavor.To serve, remove the cotechino to a cutting board and slice it thickly. Then lay out of 'bed' of the lentils in a large serving platter, then the cotechino slices in a pleasant arrangement on top of the lentils. You can, if you like, add a bit more of the juice on top of the lentils for even more lovely flavor and unctuousness.

Nutrition Information:

covered percent of daily need