Entree: Italy – Emilia-Romagna – Cotechino con Lenticchie (Boiled pork sausage served with stewed lentils, a traditional New Year's main course)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 whole cotechino sausage, approx. 1.75 lb (800 g)
- 1 1/2 cups (300 g) dry brown or green lentils, rinsed
- 4 cups (960 ml) low-sodium chicken or vegetable stock
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 oz (60 g) pancetta, diced
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 medium carrot, finely chopped, about 2 oz (60 g)
- 1 celery stalk, finely chopped, about 1.5 oz (45 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 bay leaf
- 1 sprig fresh rosemary or 1/2 tsp (1 g) dried rosemary
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) extra-virgin olive oil for finishing (optional)

Instructions

1. Prepare the lentils: heat 2 tbsp (30 ml) olive oil in a heavy saucepan over medium heat. Add the diced pancetta and cook until it begins to render fat, about 3–4 minutes. Add the chopped onion, carrot, and celery and cook until softened, about 6–8 minutes. Add the garlic and tomato paste and cook 1 minute more.
2. Deglaze and simmer lentils: pour in 1/2 cup (120 ml) white wine and simmer until mostly evaporated. Add the rinsed lentils, 4 cups (960 ml) stock, bay leaf, and rosemary. Bring to a simmer, cover partially, and cook gently for 30–40 minutes until lentils are tender but not mushy. Season with salt and pepper; keep warm on very low heat.
3. Cook the cotechino: place the whole cotechino in a large pot and cover with cold water. Bring to a gentle simmer (do not boil vigorously) and cook according to sausage size—about 1.5 to 2 hours for a 1.75 lb (800 g) sausage—piercing the casing only after cooking if desired. Alternatively follow package instructions.
4. Finish lentils and slice sausage: if the lentils are too thin, simmer uncovered a few minutes to reduce to a saucy consistency. Adjust seasoning and stir in 1 tbsp (15 ml) extra-virgin olive oil if using. Remove the cotechino, drain, and slice into thick rounds.
5. Serve: spoon a generous bed of lentils onto warmed plates and arrange slices of cotechino on top. Spoon some cooking juices over the sausage and lentils and serve immediately with rustic bread or polenta if desired.