The Cotechino-lentil combination is one of the most classic in Italian cooking. A cotechino is a rather gelatinous pork sausage about 3 inches in diameter and 8 long, and is very much a winter thing, traditionally served with the lentils that augur good fortune on New Year's Eve. In Italy cotechini are sold both raw and partially cooked. I have seen the partially cooked variety for sale outside the country but am not sure about the raw variety.
To serve six you'll need:
To serve six you'll need:
Prep Time: 30 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
- A cotechino weighing a pound (500 g)
- 1 pound (400 g) green lentils
- 1/3 cup olive oil
- 2 cloves minced garlic
- A bay leaf
Preparation:
Continuing with the introduction, To cook a cotechino: If you have the industrial kind follow the directions on the package, which usually call for it to be boiled in its pouch for a half hour or so. If you have the raw variety, prick it all over, then put it in a pot of cold water (a fish boiler is perfect here) and bring the pot to a slow simmer. Cook over a low flame for 2-3 hours; during this time the cotechino will give off quite a bit of fat, and shrink considerably. Serve the cotechino, cut into half-inch slices and serve it at once -- they're not so good cold, nor do they take well to reheating.To make the soup, which is from the Abruzzi region, you'll need the ingredients listed above. Soak the lentils overnight. The next day drain them, transfer them to a pot, and cover with lightly salted cold water. Bring the pot to a simmer, add the remaining ingredients except the cotechino, and cover. Simmer gently for about 2 hours.
While the lentils are heating in their water put the pricked cotechino in a second pot with cold water sufficient for it to float (assuming you're starting with a raw cotechino). Bring the pot to a slow boil and cook it for about 2 1/2 hours.
Serve the soup hot, with half-inch slices of cotechino (you can also serve it with other meats, as a sort of side dish).
The wine? A zesty red, for example a traditional Chianti d'Annata.
