How to cook Cotechino and Lentils?

The cotechino with lentils It is one of the most representative dishes of Emilian cuisine, perfect for special occasions and, above all, for New Year's Eve dinner. Tradition has it that this dish is a good omen for the new year: lentils symbolize abundance and luck, while cotechino, with its richness of flavors, represents prosperity.

Here's how to prepare this dish following the Emilian tradition.

Ingredients:

• 1 cotechino artisanal (500-700 g)
• 300 g of lentils
• 1 carrot
• 1 onion
• 1 coast of celery
• 1 clove of garlic (optional)
• 2 leaves of laurel
• 1 sprig of rosemary
• Extra virgin olive oil
• Salt And pepper qb
• Vegetable broth to taste

Preparation:

1. Prepare the cotechino:

Traditionally, fresh cotechino must be prepared with great care. If you have purchased a non-precooked artisanal cotechino, it must be prepared first pierced with a toothpick in various places, to prevent it from bursting during cooking. Then, wrap it in a cloth and tie it with kitchen string.

Place the cotechino in a large pot with cold water and bring to the boil. Leave to cook for low heat for 2-3 hours , making sure that the water always covers it completely. If you have chosen a pre-cooked cotechino, follow the instructions on the package: usually it is enough to heat it in boiling water for about 20-30 minutes.

2. Prepare the lentils:

While the cotechino is cooking, take care of the lentils. First of all, rinse them well under running water . Unlike other legumes, lentils do not require soaking.

In a saucepan, sauté the finely chopped onion, diced carrot and celery with a drizzle of extra virgin olive oil. Add a whole clove of garlic (if you like), the bay leaves and the rosemary. When the sauté is golden, add the lentils and mix well to flavor them.

At this point, cover the lentils with hot vegetable broth and bring to the boil. Lower the heat and let it cook on a low heat for about 40-50 minutes , until the lentils are tender. Add salt and pepper at the end of cooking, being careful not to overdo it with the salt, especially if the cotechino is already tasty.

3. Serve:

Once the cotechino is ready, remove it from the water and remove the cloth . Slice it into slices about a centimeter thick. Arrange the lentils on a serving dish and place the slices of cotechino on top.

Advice:

• If you want a richer dish, you can add a spoonful of tomato puree to the lentils during cooking.
• Serve the cotechino with sautéed vegetables or mashed potatoes for a contrast of flavors and textures.

Enjoy your meal and may the new year be full of abundance and prosperity, just like lentils!