Cook Time:130 Minutes
Also known at Saucisson a l’ail, this wonderfully flavorful garlic pork sausage raises the game of any stew, especially a simple preparation of lentils (you can substitute cannellini beans for lentils, and add tomato, if you like). This recipe comes from the Academia Barilla.
1 Cotechino sausage, about 14 oz
- 1 ½ tablespoons Extra Virgin Olive Oil
- 1 onion
- 1 bay leaf
- ¾ lb dried lentils, or 24 oz jarred lentils (don’t salt the lentils while they are cooking or they will never soften)
- 3 ½ oz canned tomatoes, preferable pomodori pelati, San Marzano, in puree
- 1 cup broth
- salt and pepper to taste
Rinse the lentils, then soak them in a bowl full of cold water for 12 hours. If you prefer, you can used jarred lentils.
Using the tip of a skewer or a fork, poke holes in the cotechino. Place it in a pot of cold, unsalted water. Bring to a boil, then lower the heat and cook over low heat for 2 hours.
In the meantime, peel and dice the onion. Place a frying pan over medium heat. Add a little olive oil and, once hot, add the onion, bay leaf and cloves. Once the onion is translucent, but not yet brown, add the lentils, drained of their soaking water and rinsed. Saute for 30 seconds, then add the tomato. Mix well and cover with broth.
Bring to a boil, then cook for 20 to 30 minutes or until the lentils are soft, but aren’t falling apart. Season with salt and pepper.
Once done cooking, remove the cotechino. Cut into ½ to 1 inch slices. Remove the casing and serve with the lentils.