At the stroke of midnight on New Year's Eve, Italians eat a few grapes following the toast as they're believed to help attract financial abundance. They then return to the table to enjoy a plate of lentils and cotechino, a positive omen for the year to come. Cotechino and lentils, however, are not reserved only for New Year's Eve. Now that the cold weather has arrived this delicious steaming dish can warm up your evenings. Here are ten suggestions for making this traditional recipe.
Cotechino and lentils: Ingredients for 4
1½ cups Altamura lentils
1 celery stalk, chopped
1 medium carrot, chopped
garlic
2 medium tomatoes, peeled
extra-virgin olive oil
2 cups vegetable broth
fresh herbs
salt and pepper
How to prepare lentils
Soak the lentils in water for at least eight hours. Heat the extra virgin olive oil with a few cloves of garlic. Add the chopped carrot and celery to the pot. Once sautéed, add the peeled tomatoes and lentils with all the selected aromas. Add the broth. Lower the heat and cook for at least 40 minutes.
Cotechino preparation
Pierce the cotechino casing with a fork in various places so that it doesn't break during cooking. this allows the moisture to sink in and any excess fat to escape.
Wrap the cotechino in aluminum foil or a light cloth, place it horizontally in a fairly large pot, completely immersed in cold water. Bring to a boil, cover, then cook over low heat for at least 2 hours. The same procedure also applies to the zampone.
Now, head to the Photo Gallery for the 10 tips for making Cotechino and Lentils.