Cotecchino con Lenticchie (Big Sausage with Lentils)
Recipe courtesy of Mario Batali
It wouldn't be New Year's in Italy without lentils and sausage. Their round shapes suggest coins, symbolizing the riches and good luck that[ will follow in the new year. Cotecchino, a large fresh pork sausage, is most typical of the Emilia-Romagna region, but it is embraced throughout Italy at this festive time.]
- Serves 8
- Serves 8
- 1 tablespoon kosher salt
- 8 ounces brown lentils
- 1 medium carrot, peeled and cut into 1/4-inch dice
- 2 garlic cloves, thinly sliced
- 12 fresh sage leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- Kosher salt and freshly ground black pepper
- 2 cotecchino sausages, about 2 pounds each
Bring 6 cups of water to a boil and add the salt. Add the lentils, carrots, garlic, and sage and boil until the lentils are tender yet firm, about 25 minutes. Drain and place in a mixing bowl. Add the oil and vinegar, season with salt and pepper, and mix well. Set aside.
Prick the sausages with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1 1/2 hours.
Place the marinated lentils on a large serving platter to form a bed for the cotecchino. Drain the sausages and cut into 1/4-inch rounds. Arrange the sausage on the lentils and serve hot or at room temperature.
Recipe courtesy of Holiday Food, Mario Batali, Clarkson Potter. Photographs by Quentin Bacon.