I love it served with a steamy dish of gnocchi and sautéed garlicky greens, another symbol of prosperity.
Cotechino Con Lenticchie: Pork Sausage Served over Lentils
by George Hirsch | Makes six servings
If you can't find cotechino, a high quality fresh pork sausage flavored with nutmeg, and pepper a good hearty italian style sausage will suffice.
1 pound cotechino, pork sausage
1 Tablespoon olive oil
1 onion, chopped
4 cloves garlic
1 large carrot, chopped
1 bay leaf
8 whole black peppercorns
1 sprig fresh thyme
1 pound dry green lentils
4 cups chicken broth
1 bunch fresh parsley, chopped
Pierce the cotechino with a fork in several places.
Pre heat a large pot and add olive oil, chopped onion, garlic, carrot, 1 bay leaf, peppercorns and thyme. Simmer vegetables for two minutes and add cotechino, cook two minutes and add lentils, cover with 4 cups broth and bring to a boil. Reduce heat to low and let simmer for 45 to 50 minutes or until lentils are soft. Add additional water if necessary.
Remove the bay leaf and discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.