Cotechino and Lentils

A classic of Italian cuisine especially appreciated during the end-of-year holidays. Here is the recipe:

Ingredients

• 400 g dried lentils
• 1 cotechino (you can use the pre-cooked one for simplicity)
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 bay leaves
• Salt and pepper to taste
• Extra virgin olive oil
• Water or vegetable broth

Preparation

1. The night before, soak the lentils in plenty of water for at least 12 hours.
2. Finely chop the onion, carrot, and celery to prepare a soffritto.
3. In a large pot, sauté the soffritto with a drizzle of extra virgin olive oil and the bay leaves.
4. Drain the lentils and add them to the soffritto in the pot. Cover with water or vegetable broth and bring to a boil, then reduce the heat and let simmer until the lentils are tender (about 1 hour). Adjust salt and pepper during cooking.
5. Meanwhile, prepare the cotechino according to the instructions on the package. If pre-cooked, it is usually immersed in its bag in boiling water for about 20 minutes.
6. When the cotechino is cooked, let it cool slightly, then slice it.
7. Serve the lentils hot with the slices of cotechino on top.

Trivia

Lentils, according to Italian tradition, are a symbol of abundance and luck, and for this reason they are often eaten on New Year’s Day. Cotechino, with its circular shape, symbolizes continuity and the cycle of life instead. In short, it is a dish rich in meaning as well as flavor!

If you have any particular preferences or dietary restrictions, let me know and I will try to adapt the recipe for you.