COTECHINO AND LENTILS: The Perfect Recipe for a Rich and Foolproof Dish
You may still be unsure about your New Year’s menu, but what never misses on Italian tables is cotechino with lentils.
But have you ever felt the disappointment of slicing the Cotechino or Zampone and seeing it fall apart, or ended up with lentils that look like a tasteless puree?
This classic good-luck dish cannot fail, especially on New Year’s Eve!
The problem is often haste and details. The secret to a perfect Cotechino with Lentils that brings good fortune lies in controlling the lentils’ moisture and in the method of cooling and slicing the meat.
I’ll guide you through a few simple tricks to get whole lentils and a flavorful sauce, and to ensure every slice of cotechino is perfect when cut.
Let’s prepare together the most delicious wish for abundance from the tradition!
Also, you can prepare everything in advance and reheat it before serving.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4-6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Cotechino and Lentils (4-6 Servings)
- precooked cotechino (1.1 lb)
- dried lentils (1 1/2 cups)
- celery (1 stalk)
- carrot (1 small)
- white onion (1 small)
- extra virgin olive oil (2 tablespoons)
- bay leaves (2 leaves)
- rosemary (1 sprig)
- vegetable broth (2 1/8 cups)
- salt (to taste)
- pepper (to taste)
Procedure: The Perfect Cooking for Lentils and Cotechino
Soaking and Rinsing: Soak the lentils in cold water for at least 2 hours (if dried). After soaking, drain and rinse them well.
Anti-Breaking Tip: Soaking, even briefly, helps them keep their shape during cooking.
Basic Sofrito: Chop onion, carrot and celery. In a pan, heat the oil and sauté the chopped vegetables for a couple of minutes.
Flavorful Cooking: Add the lentils, season with salt and pepper, and add the rosemary and bay leaves.
Controlled Broth: Cover with the vegetable broth (not all at once). Let cook covered for about 20 minutes. Check they don’t dry out, adding more hot broth only if necessary.Pre-cooked Method: Follow the package instructions (usually 20-30 minutes in boiling water).
Traditional Method (Fresh Cotechino): If using fresh cotechino, poke the casing in several places with a fork. Wrap it in a light cloth and place it fully immersed in cold water in a pot. Cook over low heat with the lid on for at least 2 hours.Resting the Cotechino: Once cooked, drain it, remove the bag/cloth and let it rest for 10 minutes on a cutting board before removing the casing.
Anti-Cracking Tip: This resting is essential. If cut immediately, the meat is too hot and will crumble. Resting firms it up.
Slicing: Remove the casing (or skin) and slice the cotechino into pieces about 5/8–3/4 inch thick.
Serving: Remove the aromatics (bay leaves, rosemary) from the lentils. Arrange the lentils on a serving platter and place the cotechino slices on top. Serve immediately, piping hot.1. Enhanced Sofrito Bland lentils? Don’t use only water: use vegetable broth and make a soffritto with the chopped vegetables. Adding bay leaves and rosemary is essential for flavor.
2. The Warrior’s Rest Cotechino that crumbles when sliced. After cooking, let it rest out of the water for 10 minutes before unwrapping and slicing. The meat firms up and keeps its shape.
3. Controlled Broth Lentils too watery or mushy. Don’t cover the lentils with too much broth. Add it little by little during cooking. The lentils will cook better and their sauce will be just the right thickness.
Storage
In the Refrigerator: Cooked lentils and cotechino can be stored in airtight containers for 2-3 days.
Reheating: Reheat the lentils in a pan adding a splash of broth, and warm the slices of cotechino in a low oven or in a pan for a few minutes.
Recipe Variations
Zampone: You can substitute cotechino with Zampone, following exactly the same cooking and resting methods.
Side Dish: Tradition calls for lentils, but you can pair cotechino with a great mashed potatoes or boiled potatoes.
Canned Lentils: Replace dried lentils with canned lentils for a super-fast result, taking care to rinse them very well and cook them briefly with a flavorful soffritto.
TIP
Tradition would have you use fresh cotechino rather than the precooked kind as I did. If you prefer to stick to the traditional recipe, proceed as follows.
Poke the cotechino casing in several points with a fork, to allow excess fat to escape during the long cooking in water.
Wrap it in a light cloth and place it completely immersed in cold water inside a large pot.
Cook with the lid on over low heat for at least 2 hours. Your cotechino will be ready.
If you have little time but don’t want to give up your cotechino with lentils, you can opt for canned lentils.
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Can I prepare the lentils the day before?
Yes, absolutely. In fact, preparing them in advance allows the flavors to meld better. Keep them slightly more liquid in the fridge, because they will thicken as they cool.
Why should I poke the fresh cotechino?
Poking the cotechino (or zampone) casing with a fork allows excess fat to escape during the long water cooking, making the meat more digestible.
If I use canned lentils, should I rinse them?
Yes, it is essential. Rinsing canned lentils under running water removes the preserving liquid and excess starch, preventing them from falling apart during reheating and improving the flavor.
