/ Our magazine / Lentils and cotechino: start the new year big!
/ Our magazine / Lentils and cotechino: start the new year big!
Lentils and cotechino is the quintessential dish for the typical menu of New Year's Eve. Indeed, according to tradition, eating this dish on the last night of the year or the first day of the New Year should be auspicious for the days to come. We can't guarantee the truth of this saying, but in any case, it's better not to take risks, making this year the "sacrifice" of enjoying a nice, super nutritious, aromatic, and substantial dinner based on lentils and cotechino.
Put on your apron because we’re starting: let’s discover our main ingredient, the cotechino.
As you might have guessed, lentils and cotechino is a dish that consists of two main ingredients: the lentils and the cotechino. While we know very well what lentils are, what about cotechino? Well, before we dive into the recipe, it’s best to clarify any doubts about it. Cotechino is nothing more than a type of sausage that likely originates from Friuli-Venezia Giulia but is typically consumed all over Northern Italy, especially during the Christmas holiday season.
It consists of a mixture of high-quality pork meats, rind, bacon, and spices, which is then stuffed into the pig's intestines.
Originally, it was a poor traditional dish, often paired with legume soups and minestrone. Cotechino is indeed an ancient preparation, probably dating back to the 14th century, reaching us thanks to Pellegrino Artusi, the father of Italian cuisine, who mentioned the wrapped cotechino in his work “The Science of Cooking and the Art of Eating Well.”
Today, this highly aromatic and nutritious sausage is consumed during festive days, accompanied by lentils but also with polenta, potatoes, and vegetable stews.
Lentils and cotechino is an iconic dish that everyone in Northern Italy has tried at least once. It is indeed a traditional preparation found, during festive evenings, practically everywhere: from gourmet restaurants to taverns, from osterias to agriturismos, as well as in home kitchens, lentils and cotechino is the dish that rules supreme. But a spontaneous question arises: why has lentils and cotechino become the traditional dish? Fundamentally, this tradition dates back to Ancient Rome, where the custom of eating lentils after midnight on December 31st to celebrate the New Year was first introduced.
According to the ancient beliefs of our ancestors, the lentil was a symbol of good luck for future investments. For this reason, in addition to consuming lentils during the lavish holiday dinners, it was customary to gift a bag of lentils to relatives and friends, wishing that it would turn into money in the near future.
The cotechino, alongside the lentil, was probably paired during the medieval era, most likely in 1511. It seems that in this year Pico della Mirandola, a great philosopher and humanist of the time, advised his fellow citizens, besieged by the papal troops of Julius II, to slaughter pigs in the stables and preserve the meat directly inside the pork rind, along with spices. This method, besides allowing for long preservation of the meat, was particularly appreciated for its quality and preparation times. In about 15 days, the meat was ready, which is why the custom of slaughtering the meat during the feast of Santa Lucia solidified, so it would be ready for celebrating the New Year.
Of course, these are just assumptions, and we cannot know the real origins of this dish. After all, the beauty of History is that it always leaves a certain margin for doubt. But on one thing, we have no doubts: cotechino is probably one of the most delicious and typical dishes of our celebrations, which is why preparing a good amount of it on New Year's Eve is almost obligatory.
Let’s see the recipe right away!
What would New Year's Eve be without lentils and cotechino? It’s impossible to give up this dish, even just for the meaning it carries with it. Moreover, another thing we like is that it is a very simple recipe to prepare.
The necessary ingredients are as follows:
• 300g of precooked cotechino
• 300g of dry lentils
• one stalk of celery
• one carrot
• one onion
• some bay leaves (especially ideal if you have trouble digesting lentils)
• two sprigs of fresh rosemary
• sufficient vegetable broth
• salt
• pepper.
To prepare lentils and cotechino, the first thing you need to do is soak the dry lentils in cold water. You can do this the night before or in the morning for the evening, whichever you prefer. The important thing is that they stay in cold water for at least a couple of hours. In the meantime, cook the cotechino in boiling water (or as indicated on the package) and prepare a sauté by cleaning the celery, carrot, and onion and chopping them. Add a bit of oil and sauté them in a pan over low heat for a couple of minutes. At this point, rinse the soaked lentils well and add them to the sauté with salt, pepper, and herbs, then cover the lentils with hot vegetable broth, put a lid on, and let them cook for about half an hour, adding broth as needed until fully cooked.
Then remove the herbs, set aside the cooked lentils and take care of the cotechino, which should now be done cooking. Transfer it to a cutting board, let it cool a bit, and peel it, then slice it into pieces about two centimeters thick. At this point, serve the hot slices of cotechino on a nice bed of lentils. You will see how delicious it will be!
Lentils and cotechino is a traditional dish that pairs excellently with other typical sides from the northern regions of Italy. This dish is indeed very tasty if served with a delicious potato purée, just like they do in Modena, or with a rustic and homemade polenta, cooked for a long time in a cauldron as tradition dictates. For a softer side, you can accompany the main dish with a good side of mushrooms with cream, definitely delicious but also sophisticated and elegant.
As for the wine to drink alongside your dish of lentils and cotechino, we are happy to announce that there are many suitable alternatives for the occasion, perfect for various tastes: whether you are a lover of still wines or sparkling ones, we are sure you will find the right option for your needs.
A truly classic proposal is seeing Lambrusco as the perfect pairing for lentils and cotechino, an everlasting and always pleasant combination.
In terms of sparkling reds, another good alternative could be Bonarda, a well-structured wine that perfectly complements the strong and aromatic flavor of cotechino. Moreover, if you prefer fresher and more aromatic alternatives, do not overlook Gutturni, fresh and savory.
If you don’t like sparkling wines, then don’t miss out on Sangiovese, the aromatic and structured option perfect for those who prefer contrasts over balance.
It is now clear. When culinary tradition calls, you need to respond, letting yourself be cradled by the aromas and pairings that our wonderful cuisine offers. The New Year's Eve dinner is the right occasion to enjoy lentils and cotechino, a traditional dish practically reserved only for this time of year, so why let it slip away? For your New Year's Eve dinner, come take a look at our portal. Among lentils, cotechino, high-quality wines, but also sweets and drinks, you will have plenty of choices to make.
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