by pierino
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pierino's Notes:
Expand17 ounces (450 grams) Umbrian lentils Ask a question about this ingredient
1 celery rib, divided with one part chopped and set aside Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 cup basic tomato sauce Ask a question about this ingredient
1 tablespoon (small handful) hot pepper flakes, see note below. Ask a question about this ingredient
salt Ask a question about this ingredient
1 pound or slightly larger cotechino, or equivalent in other fully cooked sausage Ask a question about this ingredient
Bring sufficient salted water to boil. Enough to just cover the lentils. Add them along with the the intact part of the celery rib and one clove of garlic. Allow about 20 minutes cooking time over low heat.
Ask a question about this stepMeanwhile saute the chopped celery and remaining garlic clove in the oil. Add the hot pepper (don't go nuts), and the tomato sauce and simmer.
Ask a question about this stepPrick the sausage and add to the pan intact and color it a bit on all sides ("rosolare"). Add enough water to come up about a third of the way. Cover and simmer for 20 minutes, turning and stirring occasionally.
Ask a question about this stepWhen you are satisfied that the lentils and sausage(s) are cooked through, remove the sausage and set aside for slicing. Combine the sauce with the lentils. Serve with slices of cotechino on each plate.
Ask a question about this stepNote to cook: as I said I was a little surprised to discover how common the use of hot pepper is in Umbria. I use a Roman style blend that includes not only hot pepper flakes (with seeds) but also dried garlic and parsley. You can find a similar product packaged in Umbrian markets.
Ask a question about this stepSecond note to cook: in Italy for "tomato sauce" they would typically use passato which is a bit thinner than our canned sauces.
Ask a question about this stepYes indeed! The tradition of lentils (as coins) is not just Italian. It's almost global, so you can do it anyway you like because it's going to taste great and lead to prosperity.
@Antonia: well, lentils are the symbol of prosperity because they look like little coins. Tradition says that the more lentils you eat on New Year's Eve, the more money you'll get the next year. That' s why everyone eats lentils on this occasion (even my father who hates them....). As for cotechino, I can't say why it's a traditonal New Year's dish, but I suppose there must be a story behind it. I'd love to check. :D
By the way, happy New Year to you and everybody here!
I couldn't help commenting an Italian recipe. Cotechino e lenticchie rule on New year's Eve tables. Go Pierino!
Rita, aren't the slices of cotechino symbolic of prosperity, or something like that, due to the slices being in the shape of coins? Or perhaps I'm thinking of some other New Year's dish . . . . in any event, as soon as I get done with my client work today, I'll be on the way to my favorite Italian grocer (the same one that sells chestnut flour!!) to get both the Umbrian lentils, just like the ones shown in pierino's photo, and some cotechino. We eat lentils with sausage all the time, but these will be extra special!! ;o)
Great classic recipe. I liked it when you posted it last December, and I like it even more now. I'm definitely going to find some cotecchino, as well as some of those Umbrian lentils (available locally!) to make this for New Years. ;o)
AJ, I checked with Corti Bros. and they don't have cotechino in stock right now but they are expecting it soon. As you might suppose, at New Year it can be hard to find because it's in demand.
Yum. I can actually get a good, hand-made cotechino here from the italian butcher up the road. I used it recently in a cassolet and it was fabulous.
Memories of my mother's cooking. One of my favorites. Thanks for recipe.
This is from your friendly editors at Food52.
I clicked through to this post from the NYD hotline question. Sounds awesome; can't get enough of lentils. I do a similar one with cured chorizo (which oozes all the delicious spicy oils into the lentils although I usually remove the chorizo coins before serving), tons of red pepper flakes, tomats and an obscene amount of the 'good' olive oil. Very decadent and rich and spicy and fantastic served over crusty bread! May we both enjoy a prosperous 2012!