Cotechino con Lenticchie

Name: Cotechino con Lenticchie
Yield: 6 servings
Ingredients: 1 pound cotechino; 1 onion, chopped; 1 bay leaf; 8 whole black peppercorns; 1 sprig fresh thyme; 7 cups water; 1 pound dry green lentils; 1 onions, quartered; 1 clove garlic; 1 bay leaf; 1 large carrot, quartered; salt and pepper to taste; 4 cups water; 1 tablespoon olive oil; 1 bunch fresh parsley, chopped

Rating: 4.13 stars

8 Ratings
8 Reviews
1 Photo

This hearty and satisfying dish is traditionally eaten on New Year's to bring abundance and fortune. Cotechino is an Italian fresh pork sausage. It is creamy and delicate in flavor. It is sometimes sold precooked or boiled but the best ones are fresh. If you can't find cotechino a high quality fresh pork sausage flavored with nutmeg, cloves and pepper will suffice.

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Recipe Summary test

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).

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Step 2
In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
Step 3
Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.

Nutrition Facts

Per Serving:

558 calories; protein 30.8g; carbohydrates 47.9g; fat 26.9g; cholesterol 57.5mg; sodium 584.8mg. Full Nutrition

Reviews (8)

Most helpful positive review

FrancesC

05/03/2010

We loved this. I made it on New Year s Day; I didn t plan ahead so couldn t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Tyrolean influence) flavored with nutmeg. Oh and I used half water half chicken broth to cook the lentils. Served it with lacinato kale (black kale) sautéed with garlic red pepper flakes anchovy paste a splash of chicken broth and a splash of wine. Delicious! Lucky coins and folding green money. Read More

Helpful

(13)

Most helpful critical review

TinkRNone

03/19/2008

Myfamily loves the ingredients for this dish but we found this too bland for our tastes. In fact they asked me not to make it again. Read More

Helpful

(9)

8 Ratings

5 star values: 3
4 star values: 4
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

FrancesC

05/03/2010

Helpful

(13)

TinkRNone

03/19/2008

Myfamily loves the ingredients for this dish but we found this too bland for our tastes. In fact they asked me not to make it again. Read More

Helpful

(9)

framik

03/21/2011

Great meal. I served it with some red swiss chard steamed for a second then cooled squeezed chopped & sauteed with some EVOO garlic and a pinch of crushed red pepper. I also used broth with the lentils. I would love to know where to get fresh cotechino - all I can find in Chicago is the pre-cooked and if I use that again I'm going to take it out of the foil packet and simmer it in a little broth with some chopped carrots celery and onion for a few minutes - it had a slightly "canned" flavor not as bright as the cotechino I've had in restaurants. Still it's a darned good meal - quitessential comfort food. We had leftovers steamed over a little broth and served with mashed potatoes and some rapini - my partner who's not a lentil fan like this better. Read More

Helpful

(3)

ejbenzing

01/03/2015

My husband and I enjoyed this as a wonderful start to the new year! I modified the recipe by creating a soffritto with the carrot onion (diced instead of chopped) garlic and 4 oz of diced pancetta. I browned the pancetta in a dutch oven then added the onion carrot and garlic allowing everything to brown and soften. Then I added the liquid (reduced to 5 cups; 2.5 cups of water and 2.5 cups of chicken broth) and seasoned with salt pepper and the bay leaf and finally the lentils. It came out well; my goal was to avoid bland lentils and this worked out very well. You can even use the broth from cooking the sausage (italian sausage works well too) to season the lentils. Read More

Helpful

(1)

Angela

01/04/2012

1st time ever made this dish my company for New Years eve loved this.This dish is fool-proof. Read More

Helpful

(1)

Antonio D'Alba

06/16/2014

This is the real deal as found in Italy. Read More

Helpful

(1)

Elizabeth

Allstar

01/02/2017

I made this for New Year's! I made the lentils in my IP. I sauteed onion carrots celery and garlic. Then I added about a tablespoon of tomato paste until it was well combined. I used 2 cups of lentils and about 6 cups of chicken stock. I added a few bay leaves and set the IP for manual 25 minutes with a quick release. I seasoned with salt pepper and some red wine vinegar. I made the cotechino by boiling it on the stovetop in the foil pouch for 20 minutes. Then I sliced it and pan sauteed it until it formed some crispy edges. This was so good!! I will be making this again for sure. Read More

MOUSIE206

01/28/2013

This was surprisingly good - I would never have thought of this combination. I used hot italian sausage and cooked the lentils in half water and half broth and added garlic per the other reviews. The lentils were still a little plain and we had to add salt and pepper at the table. I may cook in all broth next time or season the water/broth. Read More

Back to Cotechino con Lenticchie

All Reviews for Cotechino con Lenticchie

- of Reviews

Cotechino con Lenticchie

Servings Per Recipe: 6
Calories: 558.3

% Daily Value *

protein: 62 %

carbohydrates: 16 %

dietary fiber: 95 %

soluble fiber:

insoluble fiber:

fat: 41 %

saturated fat: 45 %

mono fat:

poly fat:

cholesterol: 19 %

water:

ash:

vitamin a iu: 58 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 47 %

vitamin b6: 33 %

vitamin b12: 11 %

vitamin c: 32 %

vitamin e alpha equivalents:

vitamin e iu: 5 %

vitamin e mg:

folate: 96 %

pantothenic acid: 21 %

calcium: 9 %

copper: 26 %

iron: 40 %

magnesium: 28 %

manganese: 55 %

phosphorus: 46 %

potassium: 29 %

selenium: 36 %

sodium: 24 %

zinc: 34 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid fat:

pyramid meat:

exchange meat:

exchange fat:

energy:

aspartic acid:

glutamic acid:

phytosterols:

thiamin: 54 %

riboflavin: 19 %

trans fatty acid:

pyramid vegetables:

sugars:

monosaccharides:

disaccharides:

other carbs:

vitamin d iu:

vitamin d mcg:

vitamin k: 213 %

boron:

fluoride:

exchange very lean meat:

exchange starch:

exchange vegetables:

biotin:

chromium:

molybdenum: 1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.