Cotechino with lentils
The recipe for cotechino with lentils is very easy, it only requires a little time for the cooking of the cotechino, if you choose fresh and not precooked cotechino. Combining cotechino with lentils for New Year's Eve dinner goes without saying, they are very simple legumes to prepare and are an indispensable 'good luck charm' for the new year. If you want to respect tradition, for the New Year's Eve dinner you cannot miss your guests the cotechino with lentils. This second course is very ancient, it can be said that cotechino is the first sausage in history, made with a mixture of various parts of the pig and a mixture of spices.
Ingredients
1 cotechino of 600 g400 g lentils1 onion2 stalks of celery20 g butter2 tablespoons of oilsaltPepper
Preparation
Cotechino and lentils can be prepared in a few steps. Prick the cotechino and then wrap it in aluminum foil. Immerse it in cold water, let it simmer slowly for about two hours. At the same time in another pot, in plenty of cold water, put the lentils, half an onion, a celery stalk, a pinch of salt. Bring to a boil then simmer for about an hour. In a saucepan, heat oil and butter, season the leftover half onion and the other chopped celery stalk, add the drained lentils and season over low heat. Season with salt and pepper. Drain the cotechino and peel it while still hot, cut it into slices. Dip the lentils on a serving plate and place the slices of cotechino on top.
The recipe for cotechino with lentils is very easy, it only requires a little time for the cooking of the cotechino, if you choose fresh and not precooked cotechino. Combining cotechino with lentils for New Year's Eve dinner goes without saying, they are very simple legumes to prepare and are an indispensable 'good luck charm' for the new year. If you want to respect tradition, for the New Year's Eve dinner you cannot miss your guests the cotechino with lentils. This second course is very ancient, it can be said that cotechino is the first sausage in history, made with a mixture of various parts of the pig and a mixture of spices.
Ingredients
1 cotechino of 600 g
400 g lentils
1 onion
2 stalks of celery
20 g butter
2 tablespoons of oil
salt
Pepper
Preparation
Cotechino and lentils can be prepared in a few steps. Prick the cotechino and then wrap it in aluminum foil. Immerse it in cold water, let it simmer slowly for about two hours. At the same time in another pot, in plenty of cold water, put the lentils, half an onion, a celery stalk, a pinch of salt. Bring to a boil then simmer for about an hour. In a saucepan, heat oil and butter, season the leftover half onion and the other chopped celery stalk, add the drained lentils and season over low heat. Season with salt and pepper. Drain the cotechino and peel it while still hot, cut it into slices. Dip the lentils on a serving plate and place the slices of cotechino on top.
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