Cotechino is an Italian charcuterie made with pork meat, fatback and rind usually eaten the last day of the year during the New Year’s Eve Dinner. We use to serve Cotechino on a big plate with lentils because, according to the Italian tradition, lentils symbolize prosperity and money for the upcoming year.
The original Cotechino comes from the city of Modena (Emilia Romagna Region), where it has the PGI status (Protected Geographical Indication).
Because of his intense taste, it should be always combined with a glass of red wine as Lambrusco of Sorbara , Barbera or Chianti Classico.
Servings : 4/6 people
Difficulty : Easy
Prep Time : 10 minutes
Cooking Time : 2 hours
16 oz Cotechino sausage
1 bay leaf
16 oz dried lentils
3 tablespoons Extra Virgin Olive Oil
1 small onion, diced
1 spring fresh sage
2 tablespoons tomato sauce
1/2 glass dry white wine
1 cup vegetable broth
salt and pepper, to taste
Put the lentils in a large bowl with lukewarm water and let them soak overnight.
Poke the Cotechino with a fork, then place it in a large pot of cold water with a bay leaf.
Bring to boil, then cook at low heat for about 2 hours.
In the meantime, in a large skillet saute’ the diced onion with Extra Virgin Olive Oil until golden.
Add the lentils (drained and rinsed), tomato sauce, sage, white wine. Stir and cook at medium heat until evaporated.
Reduce the heat , cover with broth and cook for about 30 minutes or until the lentils are soft but not falling apart. Add salt and pepper, to taste.
When the Cotechino is ready, remove from the water and clean all the butcher’s twine.
Cut into 1/2 inch slices and place on a serving plate surrounded by the lentils.
Photo by Maurizio “OttO” De Togni
Tagged: Cookbook, Cotechino, Cucchiaio d'Argento, cuisine, food blog, Italian cookery, lentils, Modena, Nonna, PGI, recipe, silver spoon