Cotechino and lentils is a typical dish of the Christmas holidays and especially on New Year’s Eve, according to tradition, it is believed to bring good luck, health, and wealth. You can prepare either the fresh cotechino that is available at this time at the butcher’s counter, and I will explain how to cook it, or for convenience, you can also prepare the pre-cooked cotechino which is easily found in supermarkets or in Christmas baskets often received as a Christmas gift, thus reducing cooking times. In Veneto, where I was born and reside, it is a dish that is consumed not only during the festive period but throughout autumn, winter, and very often made at home by farming families or breeders. Besides serving cotechino with lentils, you can also serve cotechino with mashed potatoes, and I also recommend trying risotto with cotechino. You can cook fresh cotechino either in the traditional pot or in a pressure cooker, greatly reducing the cooking time. Many of my followers on Instagram often write to me for advice, and during the winter period, many ask me for tips on cooking cotechino. The most frequent questions are How do you cook fresh cotechino? and How long do you cook fresh cotechino? because there is always a fear that it may break during cooking or remain too hard. I also recommend checking out Polenta crostini with cotechino and lentils Puff pastry bundles with lentils and cotechino COTECHINO IN PUFF PASTRY CRUST and the SPECIAL CHRISTMAS RECIPE COLLECTION. Now let’s see how to cook cotechino with lentils, and if you try it, let me know.
Here are other recipes I recommend trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Cotechino and Lentils
- 1 cotechino (or pre-cooked cotechino)
- 7.05 oz Dried lentils
- 1 leaf Bay leaf
- 1 pinch Salt
- 1 pinch Pepper
- 3 tablespoons Extra virgin olive oil
Preparation of Cotechino and Lentils
Let’s start preparing Cotechino and Lentils by soaking the lentils for 2 hours. After soaking, drain them, rinse under running water, and pour them into a pot covered with cold water. Place the pot on the heat, add the bay leaf, cook for 20 minutes, then salt. Continue cooking for another 10 minutes, drain them, and pour them into a bowl. Season with salt, pepper, and a couple of tablespoons of extra virgin olive oil.
If you’re using pre-cooked cotechino, you’ll find all the detailed instructions on the package, but generally, you need to immerse it in cold water without removing it from its aluminum package. Once it starts boiling, cook for about 20 minutes, depending on the brand. When cooked, cut a corner of the package, let out all the cooking liquid, then completely cut open the package, place the cotechino on the serving plate, slice it, and add the previously cooked and seasoned lentils.
Cooking fresh cotechino is much longer than pre-cooked. Start by pricking it with a fork; this will prevent it from bursting and allow excess fat to escape. Wrap it in aluminum foil and seal like a candy. Place it in a pot large enough to hold it horizontally on the bottom, cover with water, and cook for 2 hours. When cooked, remove it from the pot, discard the aluminum foil, place it on a serving plate, slice, and serve with the previously cooked lentils.
Cooking fresh cotechino in a pressure cooker significantly reduces cooking time. Prick the cotechino with a fork, wrap it in aluminum foil, and seal like a candy. Place it on the steam cooking basket and add water below the basket; if you don’t have a steam cooking basket, cover the cotechino with water. Close the lid, set on high heat, and once it starts whistling, lower to minimum and cook for 40 minutes. Turn off the heat, release the pressure, and only when fully released, open the pot, remove the cotechino, place on a serving plate, slice, and add the previously cooked lentils.
How to store cotechino
Keep it in the refrigerator for 2/3 days
