cotechino + lentils
Cotechino is a monster of a sausage made from pork, pork rinds and spices. Fresh cotechino is hard to get in this country, but you have a fighting chance come Christmas/New Year. I get mine from Gastronomica at Borough Market. However, 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 it is I suppose. 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.
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.
Mostarda di Cremona is made of fruits preserved in a spicy, mustardy syrup. In the jar it looks exactly like glacé fruit, which it is I suppose. 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.
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.