Eataly London

Cotechino con lenticchie

Cotechino sausage with lentils

In Italy, cotechino con lenticchie or cotechino sausage with lentils is served on New Year’s Eve as it symbolises wealth and good fortune for the coming year. Make your own at home using Colfiorito lentils from our market. These lentils are small in size with a beautiful brownish-green colour. When cooked, they remain intact and maintains a good consistency. When eaten, they release hints of chestnut and wood, with very pleasant herbaceous notes.

INGREDIENTS
Serves 6
3 Pre-cooked Cotechino sausages
130g Lentils
6 Garlic cloves, crushed
1/2 tsp Red chilli flakes
120ml Extra virgin olive oil
1/2 tsp Fresh sage, finely chopped
1/2 tsp Fresh thyme, finely chopped
2 sprigs Rosemary
1/2 tsp Fresh thyme, finely chopped
1 Bay leaf
Sea salt & black pepper, to taste

METHOD
1. Heat the olive oil in a saucepan, add the herbs and sauté for about 2 minutes. Add the lentils and pour in just enough water to cover them. Season with salt and pepper, to taste. Cover and allow the lentils to simmer very gently until they are tender, 35 to 45 minutes.

2. Fill a large pot halfway with water. Prick the cotechino in several places with a pin (Don’t use a fork: the holes will be too large). Add the sausages to the water and bring to a boil. Simmer the sausages until you see the fat in the casing change from solid to liquid and the sausages begin to plump up, 15 to 45 minutes. Remove the sausages from the water and place them on a dry tea towel.

3. Pour the remaining olive oil into a large pan on a medium heat. Scatter the garlic cloves in the pan. Cook until light brown, then remove with a slotted spoon and discard. Scatter the chilli flakes in the infused oil, increase the heat and immediately place the sausages in the pan.

4. Cook the sausages, until lightly browned on all sides. Remove the sausages from the pan, allow them to rest for a few minutes, then cut into ¼ inch slices. To serve, place some on top a spoonful of lentils.

Eataly London