Inevitable cotechino with lentils

Cotechino and lentils is one of the traditional recipes of Italian cuisine and is a dish served on New Year's Eve as a good wish for the new year. Cotechino with lentils is a dish that can not miss in the menu of New Year's Eve, since it is the combination of two auspicious foods. In fact, lentils with their shape resemble coins, so tradition says that they will bring wealth, while cotechino has always been considered a fatty and rich food that indicated opulence. 

Cotechino is a typical sausage of the Modena tradition produced with cuts of meat that are not exactly noble and a good percentage of rind. Fortunately, today it is precooked, because these meats are very rich in connective tissue and require a very long cooking. The cotechino, however, goes beyond the category of simple food, it is the symbol of Italy that celebrates. And there is nothing that warms the heart and stomach more than a nice slice of cotechino enjoyed in the family.

Let's discover the traditional recipe of cotechino with lentils and all the suggestions to bring to the table an amazing dish.

INGREDIENTS

COTECHINO 1

SMALL LENTILS 250 gr

ONION 1

CARROT 1

CELERY 1 shank

EXTRA VIRGIN OLIVE OIL 2 tablespoons

TOMATO PASTE 1 tablespoon

SALT to taste

PEPPER to taste

PREPARATION

Wash the lentils under running water, and then place them in a bowl large enough to contain them comfortably. Add cold water so that it is submerged for a few centimeters. Let the lentils soak for at least 2 hours. Clean and wash the celery stalk, carrot and onion. Chop the vegetables and brown them in a saucepan with oil. Add the lentils after draining. Sauté them for a few minutes, stirring, then add the tomato paste dissolved in a little hot water. Add more hot water, so that the lentils are well covered. Season with salt and pepper, cover and cook over low heat until the lentils are very soft but not dispelled, add more hot water as it is absorbed. Prick the entire surface of the cotechino with a needle, then wrap it with a piece of white cloth, and tie it with kitchen string, carefully blocking the two ends. Place the cotechino in a pot where it is comfortably horizontal, cover it with cold water, place on the heat and bring to a boil. Reduce the heat and simmer for about 2 hours; From time to time check the water level and if necessary add boiling water making sure that the cotechino is always completely submerged. Drain the cotechino, smash it, cut it into slices. Distribute the hot lentils and an equal number of slices of cotechino in four plates, possibly heated, and serve immediately.