Crostini with lentil cream and cotechino Tasty appetizer
The Crostini with lentil cream and cotechino are a rich and flavorful appetizer, perfect for holidays or a special dinner.
This dish combines the creaminess of lentils, flavored with herbs and bacon, with the crunchiness of cotechino, a traditional sausage that makes every bite irresistible.
Choosing dark rye bread is not just a matter of taste, but also of lightness, which beautifully balances the substantiality of the cotechino.
Easy to prepare and with great visual impact, these crostini are an original way to bring a classic of tradition to the table.
Perfect for surprising your guests or for an aperitif with friends, they are real comfort food that warms the heart.
Get ready to savor a mix of enveloping flavors that celebrate genuine cuisine and conviviality.
Let’s discover together how to make this delicious dish!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients CROSTINI WITH LENTIL CREAM AND COTECHINO
- 1 3/4 cups vegetable broth
- 2 leaves bay leaf
- 3 cloves
- 1/2 red onion
- 3 berries juniper
- 3 tbsps extra virgin olive oil
- 1 1/2 oz red wine
- to taste salt
- 1 pinch black pepper
- 1.4 oz smoked bacon
- 7 oz lentils
- 4 slices dark rye bread
- 1 pre-cooked cotechino
Tools
- Food scale
- Pot
- Cutting board
- Blender
- Frying pan
- Parchment paper
- Baking tray
Steps for CROSTINI WITH LENTIL CREAM AND COTECHINO
In a non-stick pot, sauté the finely chopped onion with a little oil over low heat. Add bay leaves, juniper berries, and cloves. Cut the smoked bacon into strips or cubes and add it to the onion. When the onion is wilted, add the dry lentils and cook for a few minutes. Deglaze with red wine, and once evaporated, add the broth slowly. Cook in a covered pot for 45-60 minutes, adding broth if necessary.
Transfer the cooked lentils to a blender, reserving a few for the final garnish, and process them into a cream. Melt half of the butter in a non-stick frying pan, add the lentil cream and, if necessary, a little water to make the mixture more fluid. Mix well.
Cut the rye bread into slices and toast in the oven at 350°F for about 3 minutes. Peel the cotechino and slice it, obtaining four pieces from each slice. Heat a non-stick frying pan and cook the cotechino without added fat until it becomes crispy.
Transfer the lentil cream to a piping bag and squeeze a bit onto each crostino. Place the cotechino on top of the crostini and garnish with the reserved lentils and a few rosemary needles.
Notes on Ingredients
Rye bread: You can substitute it with whole grain or ciabatta bread for a different flavor.
Cotechino: If you prefer, you can use another type of sausage, such as sausage or cooked ham.
Storage
The crostini are best consumed fresh, but you can store the lentil cream in the fridge for 2-3 days. Reheat it before serving.
Alternatives/Variants
Vegetarian crostini: Substitute the cotechino with grilled eggplant slices for a vegetarian version.
Crostini with cheese: Add a slice of goat cheese on top of the lentil cream before adding the cotechino.
Usage and Pairings
These crostini are ideal as an appetizer for a festive lunch or dinner with friends. They pair well with a full-bodied red wine or a craft beer.
Origins/Recipe History
Crostini are a tradition of Tuscan cuisine, but they have spread throughout Italy, taking on local variations based on available ingredients. The combination of lentils and cotechino is typical of holidays, especially during New Year’s, when it is believed to bring good luck.
FAQ (Questions and Answers)
Can I prepare the lentils in advance?
Yes, you can prepare the lentil cream in advance and store it in the fridge until ready to serve.
Which wine pairs best with this dish?
A structured red wine, like a Chianti or a Nero d’Avola, pairs perfectly with the rich flavors of this appetizer.
Can I freeze the lentil cream?
Yes, you can freeze the lentil cream in an airtight container for up to 3 months. Remember to thaw it in the fridge before reheating.
