This has become my favoured New Year's Eve repast over the last several years - a simple, earthy and ancient meal. If you fancy giving it a try, it's worth starting your search for a fresh cotechino now.
Cotechino is a monster of a sausage made from pork, pork rinds and spices. The fresh version is hard to get hold of, but you have a fighting chance around this time of year - it's a traditional meal in Italy in New Year's Eve.
I got mine from Gastronomica at Borough Market last year. However, if you can't find any fresh, most good Italian delis will have pre-cooked cotechino in foil packets. If that's what you're using, follow the instructions on the packet for cooking times.
Mostarda di Cremona is made of fruits preserved in a spicy, mustardy syrup. In the jar it looks exactly like glacé fruit, which I suppose it is. But the taste is unique. I love it with charcuterie and cheese. Otherwise use another spicy fruit relish. I bow to no man in my affection for Branston pickle, but that is definitely not what's called for here.
If you have one, you can use your favourite recipe for boiled lentils to go with the sausage - and I've also included a recipe for a more 'sophisticated' lentil dish that I often make.
Cotechino is a monster of a sausage made from pork, pork rinds and spices. The fresh version is hard to get hold of, but you have a fighting chance around this time of year - it's a traditional meal in Italy in New Year's Eve.
I got mine from Gastronomica at Borough Market last year. However, if you can't find any fresh, most good Italian delis will have pre-cooked cotechino in foil packets. If that's what you're using, follow the instructions on the packet for cooking times.
Mostarda di Cremona is made of fruits preserved in a spicy, mustardy syrup. In the jar it looks exactly like glacé fruit, which I suppose it is. But the taste is unique. I love it with charcuterie and cheese. Otherwise use another spicy fruit relish. I bow to no man in my affection for Branston pickle, but that is definitely not what's called for here.
If you have one, you can use your favourite recipe for boiled lentils to go with the sausage - and I've also included a recipe for a more 'sophisticated' lentil dish that I often make.
cotechino + lentils
serves 2
750ml of chicken stock (made with one of those stock pots) or water (with 1 dsp of salt)
100g lentils (castelluccio, puy or pardina)
1 garlic clove, peeled
6 fresh sage leaves
2 tbsps olive oil (the best you have)
2 tbsps red wine vinegar (the best you have)
salt + black pepper
1 x 500g fresh cotechino sausage
flat-leaf parsley, finely chopped
mostarda di cremona to serve
Bring the stock or water and salt to a boil in a saucepan. Add the lentils, garlic, and sage. Cook the lentils at a gentle boil until tender yet still firm, about 20 minutes. Drain, remove the garlic and sage and place in a bowl. Add the olive oil and vinegar to the lentils, season with pepper and check for salt.
Prick the sausage several times with a pin. Don't use the tip of a knife or the skin will probably split. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil, cover the pot and cook for 1½-2 hours.
Drain the cotechino. Add the chopped parsley to the lentils and spoon onto two plates. Slice the cotechino into thickish rounds and arrange on top of the lentils. Serve with mostarda.
750ml of chicken stock (made with one of those stock pots) or water (with 1 dsp of salt)
100g lentils (castelluccio, puy or pardina)
1 garlic clove, peeled
6 fresh sage leaves
2 tbsps olive oil (the best you have)
2 tbsps red wine vinegar (the best you have)
salt + black pepper
1 x 500g fresh cotechino sausage
flat-leaf parsley, finely chopped
mostarda di cremona to serve
Bring the stock or water and salt to a boil in a saucepan. Add the lentils, garlic, and sage. Cook the lentils at a gentle boil until tender yet still firm, about 20 minutes. Drain, remove the garlic and sage and place in a bowl. Add the olive oil and vinegar to the lentils, season with pepper and check for salt.
Prick the sausage several times with a pin. Don't use the tip of a knife or the skin will probably split. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil, cover the pot and cook for 1½-2 hours.
Drain the cotechino. Add the chopped parsley to the lentils and spoon onto two plates. Slice the cotechino into thickish rounds and arrange on top of the lentils. Serve with mostarda.
another lentil stew
serves two
80g lentils (castelluccio, puy or pardina)
up to 250ml of chicken stock
1 tbsp finely diced onion
1 tbsp finely diced carrot
1 tbsp finely diced leek
1 tbsp finely diced potato
1 tsp dijon mustard
about 1 tbsp sherry vinegar (it really has to be sherry vinegar)
10g chilled butter, diced (optional)
salt + black pepper
flat-leaf parsley, finely chopped
Boil the lentils in water until barely tender. Drain and return to the (cleaned) pan with the vegetables and just enough stock to cover - you want hardly any stock remaining by the end. Simmer for 10 minutes. Stir in the mustard and pour in the vinegar gradually, stirring and tasting until you're happy with the amount added. I like the flavour of the vinegar to feature strongly. Add the butter (if using) and beat with a wooden spoon. Season and serve sprinkled with the chopped parsley.
80g lentils (castelluccio, puy or pardina)
up to 250ml of chicken stock
1 tbsp finely diced onion
1 tbsp finely diced carrot
1 tbsp finely diced leek
1 tbsp finely diced potato
1 tsp dijon mustard
about 1 tbsp sherry vinegar (it really has to be sherry vinegar)
10g chilled butter, diced (optional)
salt + black pepper
flat-leaf parsley, finely chopped
Boil the lentils in water until barely tender. Drain and return to the (cleaned) pan with the vegetables and just enough stock to cover - you want hardly any stock remaining by the end. Simmer for 10 minutes. Stir in the mustard and pour in the vinegar gradually, stirring and tasting until you're happy with the amount added. I like the flavour of the vinegar to feature strongly. Add the butter (if using) and beat with a wooden spoon. Season and serve sprinkled with the chopped parsley.
