Cotechino is a classic sausage from Emiliga Romagna, made with pigs head, trotters, and belly, and a blend of sweet spices. We make it in house and the slowly poach it in chicken stock. Puy lentils are then cooked in the cooking liquor. Traditionally served on New-year’s eve for good luck and prosperity for the coming year. The more lentils you eat, richer you will become with the lentil equating to the coins of moolah.
Ingredients:
Cotechino sausage, poached in stock till cooked through and sliced (four slices)
Lentils
evoo 15 ml
shallots 2 each
carrots 1 each
celery 1 stalk
garlic 2 cloves
bayleaf 1 each
puy lentils 150 g
Cotechino stock 500 ml
chopped parsley
Salsa Verde –
Parsley 200 g
Basil 200 g
Anchovies 5 each
Capers 15 g
Garlic Cloves 2 each
juice of lemon 1 each
Olive Oil 50ml
Mustard fruits diced 1 teaspoon
Method:
Cut the vegetables into small dice (similar to the size of lentils).
Heat a splash of olive oil in a medium frying pan over medium heat. Sauté the shallot until it starts to colour and soften, then add the celery and cook for a few more minutes.
Add the garlic and cook for another 30 seconds.
Add lentils then cover with water or broth and simmer for 20 – 30 minutes, or until lentils are tender. Add more liquid as necessary.
Check for seasoning and mix in the chopped parsley
Serve with pan-fried slices of Cotechino sausage and top with salsa verde and mustard fruits.
