Lentils and cotechino not just for New Year’s Eve. With the cold these days, a warm and hearty dish like this is really pleasing. This is the story of a Christmas gift, exactly of a beautiful artisanal cotechino prepared by a butcher from a small village not too far from Rome. Let’s dispel the myth of lentils at New Year bringing money. Lentils are eaten all year round and are very healthy, like all legumes. There are so many varieties that we could eat a different type each day. Rich in calcium, iron, and proteins, they also contain many vitamins and a large quantity of minerals. Just for this reason, they should be consumed more frequently and not only at the end of the year as a good omen. Among the many advantages, the most interesting for lentils is the quick cooking and no soaking required, which no other legume has.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: New Year's Eve, New Year
- Energy 445.37 (Kcal)
- Carbohydrates 28.20 (g) of which sugars 2.82 (g)
- Proteins 20.54 (g)
- Fat 27.46 (g) of which saturated 1.06 (g)of which unsaturated 1.09 (g)
- Fibers 8.01 (g)
- Sodium 905.14 (mg)
Indicative values for a portion of 290 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 to prepare lentils and cotechino
- 1.1 lbs cotechino (raw)
- 2.5 cups dried lentils
- 90 g soffritto mix
- 3.5 tbsp extra virgin olive oil
- 3.5 tbsp tomato paste
- 14 oz peeled tomatoes
- 5 cups water
- 1 tbsp salt
Tools to prepare lentils and cotechino
- Pot
- Pan
- Immersion Blender
- Kitchen Twine
- Wooden Spoon
- Cutting Board
- Napkin
Steps to prepare lentils and cotechino
I removed the vacuum packaging from the cotechino, wrapped it in a cotton napkin, and tied it with kitchen twine.
In cold and abundant water, I cooked it for an hour, removing the fat that emerged on the edge of the pot.
After an hour of cooking and thoroughly defatted, without waiting for it to cool, I unwrapped and sliced it.
In the pan, brown the chopped vegetables: carrots, onions, and celery.
Meanwhile, dilute the tomato paste with a glass of water
and add it to the mix.
Add the peeled tomatoes and with an immersion blender, blend everything into a cream.
Add the lentils, washed a couple of times, and cover with water, preferably hot, and adjust the salt.
In 20 minutes, the lentils will cook and meanwhile absorb all the water.
Add the cotechino and let it flavor together for 10 minutes.
And here are lentils and cotechino ready.
Small Note
Don’t be surprised if you prepare lentils with cotechino even in mid-January. Know that it is not a dish exclusively for New Year’s Eve, in fact, I assure you that with the cold and lots of bread, it becomes a good hearty and nutritious dish.
FAQ (Questions and Answers)
Can I prepare the zampone in the same way as lentils and cotechino?
Yes, of course. If the zampone is not precooked but raw, it will probably take more than an hour of cooking, at least 2 hours. If it is precooked, only 30 minutes will be enough to flavor the lentils.
