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.
Cotechino sausage, poached in stock till cooked through and sliced (four slices)
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
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
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.