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Recipe Reveal: Cotechino

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.