CANDIES with COTECHINO and LENTILS, an elegant appetizer with puff pastry perfect for New Year’s Eve, simple and quick, elegant and tasty, they are prepared in a short time.
These candies with cotechino and lentils are the clever idea that saves the New Year’s Eve menu when you want to bring something scenic to the table without going crazy.
It combines two symbolic ingredients of tradition, wrapped in puff pastry and transformed into an elegant single-portion appetizer, perfect for buffets, holiday aperitifs and New Year’s Eve dinners, everyone likes them and they make you say “wow” as soon as they arrive at the table.
They are ideal if you are looking for a cotechino appetizer different from the usual, easy but impressive, to be served hot or warm. The puff pastry candies with lentils are also practical because they can be eaten with hands, they don’t make a mess, and they go well with cold cuts, cheeses, and other New Year’s Eve appetizers. A simple, economical recipe, also perfect for smartly recycling leftovers.
Follow me in the kitchen, today there are candies with cotechino and lentils.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 24 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: New Year's Eve, New Year's Eve Night
Ingredients
- 2 rolls puff pastry
- 8.8 oz pre-cooked cotechino
- 7.1 oz cooked lentils (you can also use canned ones)
- grated parmesan cheese (optional)
Steps
I first cooked the lentils in sauce, you can use pre-cooked ones and sauté them in a pan with chopped carrot, celery and a bit of tomato paste, garlic or onion for 15 minutes.
Cook the lentils with chopped celery, carrot, and onion, then rosemary and bay leaf, water or broth, a teaspoon of tomato paste, and continue cooking for 30-40 minutes.
Mash coarsely the lentils with a fork: they should be creamy but not liquid.
Cook the cotechino according to the instructions, generally 30 minutes in its casing in a pot covered with water, let it cool.
Mix lentils, cotechino, parmesan, and pepper.
Unroll the pastry and cut it into rectangles (about 4×5 inches).
Place a heaping teaspoon of filling in the center of each rectangle.
Roll up the pastry to form a cylinder and close like a candy by tying the ends.
Place on a baking tray with parchment paper, brush with egg yolk and milk.
Static oven: 350°F for about 15 minutes, they should be golden and crispy.
Bon appétit
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CANDIES with COTECHINO and LENTILS
Chef Tips
The filling should be cold before filling
Do not overdo the quantity
If the lentils are moist, let them dry in the pan
For a gourmet touch: a drop of parmesan cream on top when serving
Useful Tips
You can prepare the candies with cotechino and lentils in advance and bake them at the last moment
Great also in mini version for a New Year’s Eve buffet
Serve them with a light sauce or cheese cream for a touch of extra flavor
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FAQ CANDIES with COTECHINO and LENTILS
Can the candies with cotechino and lentils be prepared in advance?
Yes, you can keep them ready in the fridge and bake them just before serving.
Are they suitable for the New Year’s Eve menu?
Absolutely yes, cotechino and lentils bring good luck and are perfect for New Year’s Eve.
Can I use pre-cooked lentils?
Certainly! If you don’t have time, canned ones are perfect, drain them well, flavor them in a pan with spices and use them for the recipe.
Should they be served hot or cold?
As you prefer, they are fine either hot or cold, but better warm, so you can prepare them in advance and then briefly reheat in the oven or air fryer.
Can I use zampone?
Of course, if you like you can use zampone.
