Cotechino with Lentils Recipe
The ultimate New Year's dish, the pork sausage with lentils is a tradition missed the last day of the year in the northern regions of Italy. Lentils, then, should absolutely eat the evening of 31 because tradition holds that "bring in money" given the current economic situation then you should make and eat at least a ton!
The sausage, for those not familiar, is a sausage made of pork to be cooked and owes its name to the rind, the rind (skin) of the pig. It is prepared by filling the casing with rind, cut of meat (not first choice) and fat, all mixed with salt, pepper, spices, nitrites and nitrates. There are commercially precooked versions, which require a maximum of half an hour cooking and not pre-cooked, requiring approximately 2 hours of cooking (we prefer the latter).
Legend has it that the sausage was invented in the sixteenth century by the citizens of the court of Pico della Mirandola, who besieged by the papal troops needed a way to preserve pork. Towards the end of the eighteenth century onward, he began to be appreciated in different regions of Northern Italy: Modena, the city is crucial for this product, so that the sausage in the city enjoys the Protected Geographical Identification (PGI).
As for lentils, however, there are several varieties: red, brown, green. The Italians are not big consumers of vegetables, however, except in special occasions, perhaps for cooking times, which generally require (and not counting the hours of soaking before cooking them).
The history of lentils is very old, are in fact the most ancient legume cultivated by man: the first traces of this legume can be traced back to seven thousand before Christ. Lentils also have their citation in the biblical Genesis, when Jacob "hands of Esau bread and lentil soup."
So let's see the recipe for this dish:
Ingredients
- 1 sausage (preferably a delicatessen, not precooked)
- 250 grams of dried lentils
- 1 onion
- 2 carrots
- 1 celery
- 1 tin of chopped tomatoes
- 1 bay leaf
- 1 clove of garlic
- Salt and Oil
The preparation of the pork sausages is quite simple: puncture it in several places with a fork and wrap it with a cloth (with the ends tied with twine would be great). Then put all in a pot and cover with cold water (perhaps of oblong shape the pot). A high heat bring to a boil, and once reached reduce heat and cook the sausage for at least an hour and a half (even though two is great, do not overcook, do not worry). Once ready, remove the towel and get rid of the cooking water. Wait a few minutes and then cut the sausage into slices (not too thin!).
For the lentils, put them to soak in warm water with a pinch of baking soda, the evening before the day in which you want to prepare. The next morning, sauté onion in oil, carrot, garlic and celery, all finely chopped. Pour into the pan so the lentils, tomatoes and bay leaf. After about ten minutes, pour boiling water over lentils and heart to low heat until the completion of cooking.
Serve piping hot pork sausage and lentils, perhaps accompanied by mashed potatoes.
The ultimate New Year's dish, the pork sausage with lentils is a tradition missed the last day of the year in the northern regions of Italy. Lentils, then, should absolutely eat the evening of 31 because tradition holds that "bring in money" given the current economic situation then you should make and eat at least a ton!
The sausage, for those not familiar, is a sausage made of pork to be cooked and owes its name to the rind, the rind (skin) of the pig. It is prepared by filling the casing with rind, cut of meat (not first choice) and fat, all mixed with salt, pepper, spices, nitrites and nitrates. There are commercially precooked versions, which require a maximum of half an hour cooking and not pre-cooked, requiring approximately 2 hours of cooking (we prefer the latter).
Legend has it that the sausage was invented in the sixteenth century by the citizens of the court of Pico della Mirandola, who besieged by the papal troops needed a way to preserve pork. Towards the end of the eighteenth century onward, he began to be appreciated in different regions of Northern Italy: Modena, the city is crucial for this product, so that the sausage in the city enjoys the Protected Geographical Identification (PGI).
As for lentils, however, there are several varieties: red, brown, green. The Italians are not big consumers of vegetables, however, except in special occasions, perhaps for cooking times, which generally require (and not counting the hours of soaking before cooking them).
The history of lentils is very old, are in fact the most ancient legume cultivated by man: the first traces of this legume can be traced back to seven thousand before Christ. Lentils also have their citation in the biblical Genesis, when Jacob "hands of Esau bread and lentil soup."
So let's see the recipe for this dish:
Ingredients
- 1 sausage (preferably a delicatessen, not precooked)
- 250 grams of dried lentils
- 1 onion
- 2 carrots
- 1 celery
- 1 tin of chopped tomatoes
- 1 bay leaf
- 1 clove of garlic
- Salt and Oil
The preparation of the pork sausages is quite simple: puncture it in several places with a fork and wrap it with a cloth (with the ends tied with twine would be great). Then put all in a pot and cover with cold water (perhaps of oblong shape the pot). A high heat bring to a boil, and once reached reduce heat and cook the sausage for at least an hour and a half (even though two is great, do not overcook, do not worry). Once ready, remove the towel and get rid of the cooking water. Wait a few minutes and then cut the sausage into slices (not too thin!).
For the lentils, put them to soak in warm water with a pinch of baking soda, the evening before the day in which you want to prepare. The next morning, sauté onion in oil, carrot, garlic and celery, all finely chopped. Pour into the pan so the lentils, tomatoes and bay leaf. After about ten minutes, pour boiling water over lentils and heart to low heat until the completion of cooking.
Serve piping hot pork sausage and lentils, perhaps accompanied by mashed potatoes.
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