For the lentils
200 g of Colfiorito lentils
1 Golden Onion
1 Carrot
1 Celery stalk
Extra Virgin Olive Oil 30 g
Rosemary 2 sprigs
Laurel 3 leaves
Black Pepper
1 lt. Vegetable broth
Chopped parsley
For the cotechino
300 grs. of Cotechino
Mashed potatoes
4 large Colfiorito IGP red potatoes
about 100 ml of whole milk
1 tablespoon of butter
A pinch of nutmeg
Salt and pepper
Cotechino with lentils, such as lentils and sausage or lentils and zampone, is a traditional recipe of Italian cuisine. A typical second course of the menu of Christmas holidays and in particular of the New Year's Eve dinner.
The Lentils - While rinsing the Colfiorito® Lentils under running water, peel and chop the onion, carrot and celery stalk and place in a pan with extra virgin olive oil. Let it brown over a low heat and add the dried lentils, bay leaves and rosemary. Add the hot stock and simmer for about 40 minutes, stirring occasionally, until the lentils are soft. Once they reach the desired consistency, turn off the heat, put the lid on and let everything rest.
The mashed potato - Wash the potatoes well, put them in a pot with plenty of water and on the fire for 30/40 minutes. When they are cooked, after having let them cool a little, remove their peel and mash them in a pan, adding butter, salt, pepper and a touch of nutmeg, letting them cook on a very low flame; then add the hot milk stirring until obtaining the consistency you prefer.
Cotechino - If you have a fresh Cotechino, wrap it in a linen or cotton cloth, place it on a pot with cold water and let it cook for one hour from the moment of boiling, if you use a precooked Cotechino, cooking time is reduced up to 20 minutes.
On the table - Put our mashed potatoes on a serving plate and the sliced Cotechino on top.
