Prepare the "cotechino" by puncturing the skin with a fork in four or five places to allow the fat to drain during cooking
2
Place the "cotechino" in a large pot with cold water, put it on the heat, bring to a boil, and cook covered for two and a half hours over low heat
3
While the "cotechino" is cooking, prepare the lentils by washing them thoroughly in cold water, then boil them in slightly salted water for 30/40 minutes
4
When the lentils are cooked, sauté an onion in a pan with a drizzle of oil and deglaze it with a bit of white wine
5
Drain the lentils and put them in the pan with a pinch of salt, sauté them for a few minutes until everything is perfectly blended
6
Once the "cotechino" is cooked, drain it and remove the outer skin, then slice it to the preferred thickness
7
Toast the "cotechino" slices in a non-stick pan without adding any oil or fat, let them brown until a nice crust forms on each side, then serve them with the lentils
Cost
The "cotechino" is not expensive; it is a humble dish from the peasant tradition, and each portion costs around two euros
Health
Unfortunately, there is a high amount of fats; enjoy this recipe a couple of times a year during the holidays
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