Tradition calls for lentils and cotechino on the table, so if you’re making it, you can’t miss this recipe.
So why is cotechino and lentils served in a common traditional scenario on New Year’s Eve? Well, according to tradition, bringing these dishes to the table means wishing the diners a good New Year in terms of luck and money. In short, we stick to good old superstition, a typical southern tradition.
Lentil and pork sausage
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- cotechino 1 kg
- lentils 500 g
- 1 onion
- 1 carrot
- 1 celery
- extra virgin olive oil
- 500 ml of vegetable juice
- 50 g of pork
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If you are making your own lentil cotechino, you only need to make this recipe. Method
First, take the lentils and let them soak for about 1 hour if we are using them dry, otherwise we can also use canned ones. We take a pot and immerse the cotechino, still wrapped in its sealed package, in it and cook for about 90 minutes after boiling (if we take pre-cooked, we follow the reduced time). At this time, we take a pan and fry chopped onion, carrot and celery, pork fish in oil and cook lentils.
How to make lentils and cotechino
Add the lentils and cover with the stock and cook for an hour, adding salt and pepper. If we use pre-cooked ones, we don’t use broth, but we cook it by roasting it in minced meat and bacon. Meanwhile, cut and peel the cotechino to be cooked, cut into slices and serve all. Happy New Year!
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