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Cotechino con Lenticchie

Cotechino con Lenticchie

Lena

Lena

This hearty and satisfying dish is traditionally eaten on New Year's to bring abundance and fortune. Cotechino is an Italian fresh pork sausage. It is creamy and delicate in flavor. It is sometimes sold precooked or boiled but the best ones are fresh. If you can't find cotechino a high quality fresh pork sausage flavored with nutmeg, cloves and pepper will suffice.

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Directions

  1. Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
  2. In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
  3. Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

FrancesC
12

FrancesC

5/3/2010

We loved this. I made it on New Year’s Day; I didn’t plan ahead so couldn’t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Tyrolean influence) flavored with nutmeg. Oh, and I used half water, half chicken broth to cook the lentils. Served it with lacinato kale (black kale) sautéed with garlic, red pepper flakes, anchovy paste, a splash of chicken broth and a splash of wine. Delicious! Lucky coins and folding green money.

TinkRNone
9

TinkRNone

3/19/2008

Myfamily loves the ingredients for this dish, but we found this too bland for our tastes. In fact, they asked me not to make it again.

framik
3

framik

3/21/2011

Great meal. I served it with some red swiss chard steamed for a second, then cooled, squeezed, chopped & sauteed with some EVOO, garlic, and a pinch of crushed red pepper. I also used broth with the lentils. I would love to know where to get fresh cotechino - all I can find in Chicago is the pre-cooked, and if I use that again, I'm going to take it out of the foil packet and simmer it in a little broth with some chopped carrots, celery and onion for a few minutes - it had a slightly "canned" flavor, not as bright as the cotechino I've had in restaurants. Still it's a darned good meal - quitessential comfort food. We had leftovers steamed over a little broth and served with mashed potatoes and some rapini - my partner who's not a lentil fan like this better.

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