Tony’s Table: New Year’s Eve Cotechino (Italian Sausage) and Lentils

New Year’s Eve Cotechino (Italian Sausage) and Lentils

Recipe from Borgo Italia’s Paul Ferrari

Serves 4

1 small yellow onion, diced

1 stalk celery, diced

½ carrot, diced

2 garlic cloves, minced

¼ C tomato paste

5 C water

½ white wine

1 stalk of rosemary

¼ tsp ground black pepper

2 tsp salt

2 cups of dry lentils

28 ounces of cotechino Italian sausage (typically about two links)

available at select butchers, delis and Italian specialty retailers

To prepare the lentils:

  1. mince garlic; dice onion, celery and carrot
  2. sauté minced and diced vegetables in olive oil, 3-4 minutes
  3. add lentils, sauté for 1 minute
  4. add tomato paste, sauté for 1 minute
  5. add white wine, reduce heat, cook for 1 minute
  6. add water and rosemary, cook until lentils are tender, apx. 20 to 30 minutes

To prepare the sausage:

  1. prick to sausage casings in multiple locations
  2. simmer sausages in 4 quarts of water for 2 hours or follow label instructions
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