Original recipe yields 6 servings
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.
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.
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.