Today I want to share with you a classic Italian recipe: cotechino with lentils. I don’t think there is a single household in Italy that will not serve this dish on New Year’s Eve. It is a huge tradition. Also, lentils are supposed to bring good luck and money in the new year, so we all eat at least 1 tablespoon of lentils at midnight, no matter how full we are! You wouldn’t want to miss out on that now, would you? The recipe is pretty straightforward. The key is to get a good cotechino (and I am lucky enough to find excellent ones in Sydney!). Cotechino is an Italian charcuterie product that looks similar to salami, but it is made with pork meat, pork rind (cotica), fat and spices and must be cooked before being eaten. It is not something you would eat everyday, but we do it eat at least on New Year’s Eve! And with this recipe, I would like to wish you and your loved ones a fantastic New Year 2013!
- 1 cotechino
- Take a skewer and make some holes all around the cotechino. This will prevent the skin from breaking while cooking.
- Put it in a big enough pot and cover it with cold water. Bring to a boil, reduce the flame to low and simmer for 3 hours.
- When ready, let it cool down completely and then cut it in 2 cm – ¾ inch slices.