“Cotechino” With Lentils

For this recipe you will need three pots to use at the same time: boil the cotechino in one and the lentils in the other. In the third, however, we prepare the tomato sauce to which we will add the cotechino and the lentils. It sounds complicated but it's not: you just need a little organization!

1) Boil the Cotechino

If you buy a pre-cooked cotechino, follow the instructions on the package: it's very simple. Usually the cotechino is stored under vacuum in a plastic case that must be immersed - still sealed - in boiling water for the indicated time (about 15 minutes). Then remove the plastic case from the water, cut it and, with great care as you could burn yourself, extract the cotechino. Slice it and add to the lentils. Leave to flavor for a few more minutes and serve hot

If, as I did, you buy a cotechino to cook, you will see that the meats are enclosed in a transparent gut (just like a sausage) that keeps them in shape. Pierce the cotechino with a toothpick so that the gut does not split during cooking and place it in a large pot with water to cover it completely. Bring to a boil and cook, over low heat, for the time indicated by the manufacturer, usually 2 hours

Let it cool for 10 minutes, gently cut the gut lengthwise and remove it. Lastly, slice the cotechino to add it to the sauce

2) Boil the Lentils

Lentils are sold dry but do not need to be soaked before cooking. Just put them in a pot with 3 times their weight of cold water, add 2 cloves of garlic, a stick of celery, two bay leaves, bring to the boil and cook for 30 minutes (the lentils must be soft but still bit harsh)

3) Prepare the sauce

Meanwhile, wash 2 other sticks of celery, onion and carrot and chop very finely (I use the food processor). Put them in a pot with the oil, add salt and leave to soften for about 10 minutes, checking that they do not burn and sprinkle with a splash of white wine

Add the tomato paste, the bay leaf and lastly the boiled lentils, which should not be drained because you will need the cooking water. Let it flavor and complete with the tomato “passata”. Close with the lid and cook for at least 15 minutes or until the tomato sauce will be perfect, adding a few tablespoons of lentils cooking water. Check often that they do not stick to the bottom by stirring with a wooden spoon. Salt and Pepper at the end

Add the sliced ​​cotechino, arranging the slices comfortably, leave to flavor and serve hot