Lentils and cotechino
Updated: Jan 10, 2022
The most important plate to cook during the Christmas holidays.
Because it is the one that closes the old year and welcomes the new one.
To me a tradition that I cannot miss, no matter where I am.
This year I am spending some time with my family in Spain so they will all try my lentils.
Little variation as I am using chorizo instead of pancetta but still a great game going on!
In Italy they say eating lentils tonight will bring good luck and money. Do not know about the second as I am eating lentils since I am a child and I did not became a millionaire!
Enjoy your night and eat lot of lentils!
Ingredients 250 gr of green lentils 1 tin of plummed tomatoes 1/4 of white onion, finely chopped 1 carrot, finely chopped and cut in little squares 1/2 stalk of celery, finely diced 160 gr of Italian pancetta or lardons Extra virgin olive oil Salt
1 cotechino or zampone Method If your green lentils need to stay in the water, please follow the instructions you find in the bag. Usually you should put them in cold water from the night before if you like to cook them for lunch. If you are using green lentils that do not need this step, you can add them directly when stated in the recipe. Chop the onion and the carrot in little squares and do the same with your celery. In a pan, add two spoons of extra virgin olive oil, and warm it up. When hot, add your veggies and stir fry them like in a "soffritto" for a ragu'. When golden, add the bacon and let it cook at a low temperature. Now add your lentils and let them take all these amazing flavours for one or two minutes stirring with a spoon. Now add the passata or the plummed tomatoes that you previously blended and a glass of water. Add 1/2 spoon of sea salt and adjust it during the cooking time. If you like, you can also add a leaf of rosemary to give that extra flavour. Now slow cook for around 20/30 minutes or until the lentils are cooked, stirring from time to time and adding some water if you think is needed. Enjoy with some mashed potatoes on the side and with some warm bread.
If you have the cotechino or zampone, follow the instructions and cook it.
Once cooked, place it in the middle of a large long plate being sure there is not liquid from the cooking bag and cut it in small slices. All around put your lentils and serve hot.