COTEGHINO SAUSAGE RECIPES

Steps:

• To make cotechino with lentils , first soak the lentils in cold water for 2 hours 1 . Drain and rinse them under running water 2 . In the meantime, cook the cotechino following the instructions on the package, in our case it should be immersed in cold water and cooked for about 20 minutes from the time water starts boiling  3 .
• Now proceed with the vegetables: peel the carrots and mince them by cutting them first into strips and then into cubes 4 . Do the same with the celery 5 , then peel and chop the onion 6 .
• Pour the olive oil 7 into a pan and heat it. Add the chopped vegetables 8 and sauté them for a couple of minutes. Then add the lentils, previously soaked in cold water 9 ,
• Season with pepper 10 , salt and add the rosemary sprigs and bay leaves with kitchen twine 11 , facilitating the removal of the herbs after cooking. Cover the lentils with hot vegetable broth 12 and cook for 20 minutes or more depending on the desider consistency, adding more broth if necessary.
• Once the lentils are cooked, remove the herbs 13 and keep the lentils warm 14 . In the meantime cook the cotechino, drain it and unwrap it 15 .
• Transfer it to a cutting board taking care not to burn your fingers. Peel it 16 and slice it 17 . Serve the plate of cotechino with the lentils hot 18 .

Steps:

• Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
• In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
• Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.