Cotechino and lentils is the symbolic dish of New Year’s Eve in Italy. Although the “stewed” version (or with tomato sauce) is not the most common in all regions, it is a much-loved variant because it makes the dish creamier, tastier, and perfect for “scarpetta.”
The Tradition
The custom of eating lentils at midnight derives from ancient Rome: a “scarsella” (a leather pouch) full of lentils was given with the hope that they would turn into gold coins. The round and flat shape of the legume, in fact, closely resembles that of money. Cotechino, being a fatty and nutritious meat, symbolizes abundance and prosperity.
Cotechino is a fatty, spicy, and succulent meat, while lentils in sauce add an earthy and slightly acidic note. You need a wine that “cleanses” the palate.
The Traditional Choice (Red Sparkling):
Lambrusco di Sorbara or Grasparossa: It is the ideal companion. The effervescence and typical acidity of Lambrusco perfectly cleanse the palate with every bite.
Read also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 605.77 (Kcal)
- Carbohydrates 30.11 (g) of which sugars 1.27 (g)
- Proteins 26.48 (g)
- Fat 40.65 (g) of which saturated 0.79 (g)of which unsaturated 0.47 (g)
- Fibers 7.92 (g)
- Sodium 1,031.60 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cotechino (about 1 lb, pre-cooked or fresh)
- 1 1/3 cups dried lentils (or 2 cans of pre-cooked lentils)
- 1 1/4 cups tomato puree (or finely chopped tomatoes)
- 1 carrot
- 1 stalk celery
- 1 onion
- 1 leaf bay leaf
- Half glass white wine (optional)
- to taste salt
- 1 pinch pepper
- to taste extra virgin olive oil
Tools
- 1 Casserole
- Knives
Steps
If pre-cooked: Immerse the unopened package in boiling water and follow the times indicated on the package (usually 20 minutes). Once ready, discard the cooking liquid, remove the skin, and cut into slices about 1/2 inch thick.
If fresh: Prick the skin, wrap it in a cloth or parchment paper and cook in cold water for about 2 hours from boiling.In a large casserole, heat the oil and add a finely chopped mixture of celery, carrot, and onion. Let it soften over low heat.
If using dried lentils (well rinsed), add them to the sauté and toast for a minute. If preferred, deglaze with red wine and let it evaporatePour in the tomato puree and add the bay leaf.
Cover with hot water or vegetable broth (about 2-3 ladles) and cook over medium heat with the lid on for about 30-40 minutes (until the lentils are tender but not mushy).
If using pre-cooked lentils, add them with the tomato and cook for just 15-20 minutes.In the last 10 minutes of cooking the lentils, add the cotechino slices directly into the sauce. This will allow the meat to absorb flavors and the sauce to take on the strong taste of the cotechino.
Adjust salt and pepper only at the end, as cotechino is already quite salty.For a more rustic result, you can add a pinch of chili pepper to the sauté or a sprig of rosemary during the cooking of the sauce. If the sauce becomes too thick, add a bit of hot water: the final consistency should be enveloping, not dry.
