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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
COTECCHINO Traditional to Northern Italy and Emilia-Romagna, Cotecchino with lentils is a crucial part of the Italian New Year's Eve's meal. With the lentils symbolizing money and the sausage itself signifying luck, the dish promises prosperity in the new year. For Mario's recipe, see the Recipe of the Month. Compared to other sausages, cotecchino is strikingly large, usually at least 3 inches in diameter and 8-9 inches long. Made entirely of fresh pork taken from the cheek, neck and shoulder of the pig, the cotecchino is usually flavored mildly, with only nutmeg, cloves, salt and pepper. Some Italian butchers offer a garlicky version of this holiday favorite, but the best sausages are delicately flavored. The texture, when cooked perfectyl and sliced crosswise, is delicate too, an almost creamy surface of moist pinks and grays. Cotecchino isn't only reserved for New Year's Eve; leftovers are superb as part of Mario's Bollito Misto (see Recipe of the Month). COTECCHINO WITH LENTILS Serves 4 8 ounces dried lentils, preferably black lentils 1 tablespoon salt 2 cloves garlic 12 fresh sage leaves 4 tablespoons extra-virgin olive oil 4 tablespoons red wine vinegar Salt and freshly ground black pepper, to taste 1 Cotecchino sausage, about 1 pound 1. Bring 6 cups of water to a boil and add 1 tablespoon salt. 2. Add the lentils, garlic and sage. Boil the lentils until they are tender yet still firm, about 20 minutes. Drain in a colander over the sink and place in a mixing bowl. 3. Combine the lentils with the vinegar and season with salt and pepper. set aside. 4. Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a verylow boil and cover the pot. Cook for 1-1/2 hours. 5. Place the marinating lentils on a large serving platter to form a bed for the cotecchino. Remove the cotecchino from the cooking liquid and drain. Slice the cotecchino into 1/4-inch rounds and place over the lentils. Serve immediately or let the sausage come to room temperature. |
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