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:
- mince garlic; dice onion, celery and carrot
- sauté minced and diced vegetables in olive oil, 3-4 minutes
- add lentils, sauté for 1 minute
- add tomato paste, sauté for 1 minute
- add white wine, reduce heat, cook for 1 minute
- add water and rosemary, cook until lentils are tender, apx. 20 to 30 minutes
To prepare the sausage:
- prick to sausage casings in multiple locations
- simmer sausages in 4 quarts of water for 2 hours or follow label instructions