Description
Fresh Cotechino - Has Arrived!
Made in USA , with Italian spices and talent!
This uncooked Italian pork sausage is traditionally served with lentils on New Year's Day, but ours is too special to be eaten only once a year! This cotechino has a fine texture even after boiling, If you've never tried cotechino on the grill try it and saute some onions to go along with it -yummmmmmm! Each order comes with a recipe card for Cotechino & Lentils
It's perishable so express shipping is added at check out. Usually Fed Ex 2 day Delivery.
As is our other fresh Italian sausage we only shipp Monday thru Wednesday with gel ice packs in insulated boxes. Cotechino is vacum packed and can be frozen for up to 6 months- 1 lb
FYI- The cotechino is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours. Its name comes from cotica (rind), but it may take different names in the different production areas. According to tradition, it is served with lentils on New Year's Eve, because lentils”due to their shape”are 'credited' to bring money for the coming year.
COTECHINO & LENTILS
Ingredients
- 1 pound cotechino sausage
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons finely chopped onion
- 1 medium carrot, finely chopped
- 1 large celery stalk, finely chopped plus whole celery leaves for garnish
- 1 small garlic clove, gently smashed and peeled
- 1 1/2 cups small lentils, rinsed and drained
- 1 bay leaf
- Salt
- Freshly ground black pepper
Directions:
Cotechino, cook in simmering water for 1- 2 hours or use a crock pot and cook on low all day.
When cotechino, is simmering, heat oil in a medium saucepan over medium heat. Add, bay leaf, onion and carrot. Reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add celery and garlic; cook, stirring, 2 to 3 minutes more. Add lentils and bay leaf; stir to combine. Add water to cover the lentils by 1 inch. Bring to a gentle simmer and cook, stirring occasionally and adding liquid from cotechino, as necessary, to keep lentils covered, until tender, 30 to 40 minutes. Drain any liquid from pot; remove and discard garlic and bay leaf; season to taste with salt and pepper. Spoon lentils onto serving plates.
Transfer sausage to a cutting board and cut into 1 - 2-inch-thick slices; arrange on top of lentils. Garnish with celery leaves. Serve warm.
Ensure good luck in the New Year, an Italian tradition
