Cotechino with Lentils is the most traditional dish for the Cenone, the Italian New Years Eve supper. The lentils represent the money soon to befall all who eat the lentils within an hour of midnight.
Makes 4 servings
- 8 ounces dried lentils
- 2 cloves garlic, peeled
- 12 fresh sage leaves
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- salt and freshly ground black pepper
- 1 large (about 2 pounds) cotechino sausage
- In a medium saucepan, bring 6 cups of water to a boil, and add 1 tablespoon salt. Add the lentils, garlic, and sage. Cook the lentils at a gentle boil until tender yet still firm, about 20minutes. Drain and place in a medium bowl.
- Add the olive oil and vinegar to the lentils and season with salt and pepper. Set aside.
- Prick the sausage several times with a pin. Place in a large pot of cold water and bring to a boil over medium heat/. Reduce the heat to a very low boil, cover the pot and cook for 1 ½ hours. Drain.
- Spread the marinated lentil on a large serving platter to form abed for the cotechino. Slice the cotechino into ¼ -inch thick rounds, arrange over lentils, and serve.
Recipe by Mario Batali - Babbo NYC website