LENTILS WITH COTECHINO

Serves 6

Ingredients

1 Levoni Cotechino Cotto

2 tablespoons Il Grezzo Extra Virgin Olive Oil

1 small onion, chopped

1 rib celery, finely chopped

1 carrot, finely chopped

2 cloves garlic, minced

4 fresh sage leaves, chopped

1 tablespoon thyme leaves

2 tablespoons chopped Italian parsley

1 cups water

3 tablespoons Mutti Tomato Paste, diluted in 2 tablespoons water

Sea salt and pepper to taste

Bring a large pot of water to a boil. Remove Cotecchino from aluminum foil and add to pot. Boil for 20 minutes while you prepare the lentils.

In another soup pot, heat olive oil, and add onion, carrot, celery, and garlic. Saute for 8-10 minutes over medium heat until vegetables are soft and onion is golden. Add sage and lentils, stirring to coat lentils. Add broth and tomato paste, and simmer over medium heat for 35-40 minutes until lentils are tender. Drain lentils and vegetables, reserving chicken broth. Slice the cotecchino, cutting each slice into two or three pieces. Add to lentils on a a large platter or in a bowl, and spoon 1/2 cup to 1 cup of broth over the lentils and cotechino. Sprinkle with parsley if desired.

Adapted from “Celebrating Italy” by Carol Field

Because the lentils resemble tiny coins, this dish is considered to bring good luck in the holiday season.

Serves 6

Ingredients

1 Levoni Cotechino Cotto [2] (17.5 ounces)
2 tablespoons Partanna Extra Virgin Olive Oil [3]
1 small onion, chopped
1 rib celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
4 fresh sage leaves, chopped
1 tablespoon thyme leaves
2 cups Agribosco Italian Lentils [4]
2 tablespoons chopped Italian parsley
4 cups water
3 tablespoons Mutti Tomato Paste [5], diluted in 2 tablespoons water
Sea salt and pepper to taste

Bring a large pot of water to a boil. Remove Cotecchino from aluminum foil and add to pot. Boil for 20 minutes while you prepare the lentils.

In another soup pot, heat olive oil, and add onion, carrot, celery, and garlic. Saute for 8-10 minutes over medium heat until vegetables are soft and onion is golden. Add sage, thyme, half the parsley, and lentils, stirring to coat lentils. Add water and tomato paste, and simmer over medium heat for 30-40 minutes until lentils are tender. Drain lentils and vegetables, reserving water broth. Slice the cotecchino, cutting each slice into two or three pieces. Add to lentils on a a large platter or in a bowl, and spoon about 1/2 cup cooking water over the lentils and cotechino, if the mixture seems dry. Sprinkle with remaining parsley.

Adapted from “Celebrating Italy” by Carol Field

Referenced Products

Il Grezzo Extra Virgin Olive Oil [6]

Mutti Tomato Paste In a Tube [7]

Partanna Sicilian Extra Virgin Olive Oil (1 liter) [8]