1
Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, one bay leaf, peppercorns and thyme. Cover with water and bring to the boil. If using fresh cotechino, reduce heat to low and let simmer for 45 to 50 minutes (for precooked cotechino, simmer for just 20 minutes).
2
In a separate large pot, at the same time, combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring to the boil, cover, reduce heat to low and let it simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
3
Remove the onion, garlic, bay leaf and carrot 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.
Cotechino
1 pound cotechino
1 onion, chopped
1 bay leaf
8 whole black peppercorns
1 sprig fresh thyme
7 cups water
Lentils
1 pound dry green lentils
1 onion, quartered
1 clove garlic
1 bay leaf
1 large carrot, quartered
Salt and pepper to taste
4 cups water
To serve
1 tablespoon olive oil
1 bunch fresh parsley, chopped
cucina
INSTRUCTIONS
A traditional dish for New Year's Eve in Italy