Recipe: Cotechino sausage with lentils
Serves 6 1 (about 1 pound) cotechino sausage 1 tablespoon chopped onion 2 tablespoons vegetable oil 1 tablespoon chopped celery 1 cup dried...
St. Louis Post-Dispatch
1 (about 1 pound) cotechino sausage
1 tablespoon chopped onion
2 tablespoons vegetable oil
1 tablespoon chopped celery
1 cup dried lentils, washed in cold water and drained
Freshly ground black pepper
Cook the sausage. If using a partially dried or heavily salt-cured sausage, soak in cold water for at least four hours or overnight. Drain.
Place the sausage in a pot with enough cold water to cover it. Bring to a boil; reduce heat to a slow boil and cook for 2 ½ hours. Turn off the heat and let rest for 15 minutes.
When the sausage has been boiling for 1 ½ hours, make the lentils. Bring 1 quart of water to a simmer in a saucepan. In a heavy pot, cook the onion in oil over medium-high heat, stirring, until it turns a pale gold, six to eight minutes. Add the chopped celery, stir to coat in the oil and cook for one to two minutes.
Add the lentils to the pot, stirring thoroughly to coat. Add enough of the simmering water to cover the lentils and cook, covered, at a very low simmer, until the lentils are tender, 30 to 40 minutes. If necessary, add more simmering water to keep the lentils covered, or add some of the cooking water from the sausage for more flavor in the lentils.
When the lentils start to get tender, stop adding liquid so that the lentils will absorb all the remaining cooking liquid. If the lentils reach doneness with liquid still in the pot, turn up the heat to high and boil away the remaining liquid, stirring the lentils as they cook. Add salt and pepper to taste.
Transfer the sausage to a cutting board and cut into slices 1/2-inch thick. Spoon the lentils onto a warm platter, arrange the sausage slices on top, and serve.
Nutrition per serving: 400 calories; 28g fat; 9g saturated fat; 45mg cholesterol; 18g protein; 20g carbohydrate; 2g sugar; 8g fiber; 695mg sodium; 65mg calcium.
Adapted from "Essentials of Classic Italian Cooking," by Marcella Hazan (Knopf, 2010)