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Eye on the Bay

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

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Cotechino (Italian Sausage) and Lentils from Borgo Italia in Oakland. (CBS)

Cotechino (Italian Sausage) and Lentils from Borgo Italia in Oakland. (CBS)

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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