There is an Italian proverb that says that the more lentils that you eat on New Years Eve the more money comes your way the following year. I’m sure most Italians would of course think this is twaddle. But, as the other saying goes, it’s better to be safe than sorry, so come the 31st of December they’ll consume lentils by the truckload.
What better way to brighten up a bowl of lentils that with a big fat herby pork sausage from Modena. If you cook it right (and we’re talking a couple hours of loving simmering here) it’s exquisitely tender and creamy. You should be able to find one at your local Italian deli.
So spend the day cooking, eat and feast, then put your feet up and work out what to do with all that wodge that is coming your way.
Cook the cotechino according to your butcher’s advice or the instructions on the package. This usually involves boiling in ample water for anything from 45 minutes to 2.5 hours.
Finely chop the onions and sauté them in some olive oil until they are going golden. Add the chopped carrot and chopped celery for a couple of minutes and then empty in the lentil contents of the tins. Mix in the some chopped up sage and simmer away for half an hour, making sure that it doesn’t go dry.
When the sausage is ready (don’t check by piercing the skin, as you don’t want to let the juices escape), let it rest for 10 minutes and then slice into 2cm/0.8inch slices. Fill a bowl with the lentils and add a few slices of cotechino on top. Serve straight away.
I just found your wonderful blog through Diana’s A Little Bit of Spain in Iowa’s Facebook fanpage. I’m following now…you have so many recipes I can’t wait to try. I love lentils!! This looks delicious.