Cotechino with Lentils
Cotechino con Lenticchie

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Cotechino with Lentils
Cotechino con Lenticchie
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serves: 6

This traditional New Year’s dish combines 2 of Italy’s culinary symbols of good luck, the lentil & the pig. This dish is a Becco staple & is served every New Year’s Eve with hope of health & wealth in the new year. You can see our very own “ham”, Chef Gallagher, posing here with the dish this year just hours before the ball dropped.


1 ½ pounds uncooked cotechino sausage, soaked in abundant cold water at least 4 hours
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped onion
1 medium carrot, finely chopped
1 large celery stalk, finely chopped
1 small garlic clove, gently smashed & peeled
1 ½ cups small lentils, rinsed & drained
1 bay leaf
Salt (to taste)
Freshly ground pepper (to taste)
Aceto di Balsamico
extra virgin olive oil

Mustard Cream Sauce
¼ cup white wine
1 cup heavy cream
1 tablespoon mustard
fresh thyme
Salt (to taste)
Freshly ground pepper (to taste)


TOTAL TIME: 60 minuted (plus soaking

When using uncooked cotechino, drain cotechino, place in a large pot, cover with 3 quarts water & bring to a boil. Reduce to a low boil & cook for 2 ½ hours.

When cotechino is about an hour from being cooked, heat oil in a medium saucepan over medium heat. Add onion & carrot. Reduce heat to medium-low & cook, sitting occasionally, until softened, about 5 minutes. Add celery & garlic, cook, stirring, 2 – 3 minutes more. Add lentils & bay leaf, stir & combine. Add water to cover the lentils by 1 inch. Bring to a gentle simmer & cook, stirring occasionally & adding liquid from cotechino, as necessary, to keep lentils covered, until tender, 30 – 40 minutes. Drain any liquid from pot; remove & discard garlic & bay leaf; season to taste with salt & pepper. Spoon lentils onto serving plates.

Transfer sausage to a cutting board & cut into 1/3 inch thick slices; arrange on top of lentils. Drizzle the Aceto di Balsamico, La Mozza Extra Virgin Olive Oil & mustard cream sauce*. Serve warm.

For Mustard Cream Sauce: Cook wine to half with fresh thyme in the sautéed pan. Add heavy cream. Reduce to half. Mix in mustard after reducing. Add salt & pepper (to taste), remove fresh thyme & strain.

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