MypinchofItaly
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Cotechino is a sort of cooked pork sausage, made with pork, pork rind and its fat, spices and aromatic herbs, salt and pepper, similar to a large salami but very soft both inside and outside. It has a long cooking time if you choose the fresh cotechino instead of precooked. In addition to lentils, it is also perfect served with mashed potatoes or vegetables such as spinach and peas. One of the most famous Italian producer Region of Cotechino is Emilia Romagna.
Serves 4, Preparation time 10 mins, Cooking time 40 mins + 2 hours for Cotechino cooking
Method
Let's start with lentils.
Put them in a large bowl and fill it with water, until they are abundantly covered. Leave them to soak for about 2 hours by changing the water a couple of times, so that they soften well. After this time, drain them and set them aside.
Chop the onion, the celery stalk and the carrot to get a mix that you will fry in a pan already sprinkled with some EVOO oil. Mix and add the drained lentils with rosemary sprig and a tomato paste. Pour the vegetable stock until cover the lentils. They cook for about 30 mins. Once ready, turn off the heat.
Proceed now with the cooking of the cotechino. Place it in a large pot and cover it with water, then add the celery and a carrot cut into rounds. During cooking, prick cotechino with a fork in order to the fat to escape. Close in a saucepan with a lid and cook to medium heat for about 2 hours.
When cooked, drain it and remove its skin and then cut it. Place it on a cutting board and slice it in slices about 1 cm. Serve the lentils on a plate and place the hot cotechino on top or separated.
Serves 4, Preparation time 10 mins, Cooking time 40 mins + 2 hours for Cotechino cooking
- 500 g. Cotechino
- 1 carrot
- 1 celery stalk
- Dried lentils 300 g
- 1 onion
- a spoonful of tomato paste
- Extra virgin olive oil to taste
- 1 carrot
- 1 sprig of rosemary
- 1 lt. Vegetable broth
Method
Let's start with lentils.
Put them in a large bowl and fill it with water, until they are abundantly covered. Leave them to soak for about 2 hours by changing the water a couple of times, so that they soften well. After this time, drain them and set them aside.
Chop the onion, the celery stalk and the carrot to get a mix that you will fry in a pan already sprinkled with some EVOO oil. Mix and add the drained lentils with rosemary sprig and a tomato paste. Pour the vegetable stock until cover the lentils. They cook for about 30 mins. Once ready, turn off the heat.
Proceed now with the cooking of the cotechino. Place it in a large pot and cover it with water, then add the celery and a carrot cut into rounds. During cooking, prick cotechino with a fork in order to the fat to escape. Close in a saucepan with a lid and cook to medium heat for about 2 hours.
When cooked, drain it and remove its skin and then cut it. Place it on a cutting board and slice it in slices about 1 cm. Serve the lentils on a plate and place the hot cotechino on top or separated.