Cothechino with Lentils Recipe

Cooking Fresh Cotechino

1. Wrap the cotechino in aluminum foil and seal it like a candy. Then prick it in several places with a fork or toothpick.
2. Place it in the bottom of a pot large enough to hold it. Cover the cotechino with cold water and simmer gently for at least 2 hours from the time it begins to boil.
3. When cooked, remove it from the pot and discard the aluminum foil. Place it on a cutting board. Remove the skin and slice. Do not make slices too thin as they will break due to the soft texture of the sausage.

With Pressure Cooker

1. Wrap the cotechino in aluminum foil and poke holes in it. Cover the cotechino with water.
2. Close the lid and place on high heat. When it starts to whistle, reduce the heat to low and cook for 40 minutes.
3. Turn off the heat and allow the steam to release completely. Then open the pot and remove the cotechino.

How to Cook Pre-cooked Cotechino

1. You will need to soak it in cold water without removing it from the aluminum package.
2. From the time it starts to boil, cook for about 20-30 minutes, the time varies from brand to brand.
3. When it's cooked, cut off one corner of the bag, let all the cooking liquid out and then open the bag completely. Place the cotechino on a cutting board to remove the skin and cut into slices.

How to Make Lentils

1. Rinse the lentils to remove any impurities. If they were soaked, drain and rinse them under running water.
2. Peel and chop the carrots. Do the same with the celery and onion.
3. In a saucepan, sauté in oil the chopped vegetables for a few minutes, stirring occasionally.
4. Next, add the lentils. Cover with hot water. Season with salt and pepper and add 2 bay leaves. Cook for 20-30 minutes or more, depending on the consistency you want, more or less thick.
5. If necessary, add a little hot water during cooking. To add some color add half a tablespoon of tomato paste or a few chopped cherry tomatoes. When cooked, remove the bay leaves and keep the cooked lentils warm.
6. Arrange the sliced cotechino and lentils in a serving dish and serve piping hot.