Cotechino in Crosta con Lenticchie (Cotechino in Puff Pastry with Lentils)

31 Dec

Happy New Year all my beloved readers. Buon Anno! Tonight I am going to serve cotechino in crostra with lenticchie. Cotechino (the Italian fresh pork sausage) in puff pastry is a tasty and appetizing idea to enjoy the traditional cotechino and lentils during the Christmas holidays, and particularly at New Year’s Eve. According to the tradition, it seems that this dish is a good omen for the new year, lentils are, in fact, symbol of abundance and fortune.

The preparation is simple, but requires a little patience. First cotechino is cooked in water, then covered with a delicious lentil puree, wrapped in a sheet of puff pastry and baked in the oven. The result is a crunchy topping with a tasty filling, full of flavor. The pork sausage with lentils is a simple dish that dates back to the farmers’ tradition. Cotechino owes its name to the pork rind and is prepared by filling the gut with pork rind, meat, fat, all flavored with salt and spices. It is a type of sausage that is eaten cooked. It originated from Modena, but nowadays it is spread all over the country with some variations in spices. It is commonly sliced thick and laid on a bed of lentils.  You can also enjoy it with mushed potatoes,  sautéed spinach or polenta.

COTECHINO IN CROSTA CON LENTICCHIE (COTECHINO IN PUFF PASTRY AND LENTILS)
Preparation time: 60 min . Cooking time: 45 min. Servings: 4

Cotechino fetta
INGREDIENTS
500 g  (about 1 pound) fresh or pre-cooked cotechino
Aluminum foil
1 roll puff pastry (240 g, about 8 oz)Cooked lentils (see Lentil Stew)

DIECTIONS
1 . The cooking time of fresh cotechino is longer than pre-cooked.For fresh cotechino. Pierce the sausage skin with a toothpick in a few places, wrap with aluminum foil making sure it is well sealed. Place in a large pot, cover with cold water. Bring to boil over medium heat, reduce to medium-low, cover and simmer for about an hour. After this time, change the water  completely (replacing it with hot water so the sausage will be less salty) and continue cooking for about an hour and half. Remove from water and aluminum foil. Allow to cool
For pre-cooked cotechino, dip the foil package in plenty of cold water and cook according to the cooking time, usually 20-25 minutes
2 . For lentils see post Lentil Stew
3 . Preheat oven to 180 ° C
4 . Take 2 tablespoons of lentils and reduce in puree by blending in a mixer. Cover the sausage with lentil puree all around (top layer about 7-8 mm). Transfer the sausage on the puff pastry, cut in the shape of a rectangle. Close cropping the edges of excess dough. It is important to seal well. Bake on a baking sheet covered with some baking paper for about 20-25 minutes until pastry is golden brown. Wait 5 minutes, cut into thick slices and serve with the lentils. -Paola

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2 Responses to “Cotechino in Crosta con Lenticchie (Cotechino in Puff Pastry with Lentils)”

  1. Frank Fariello January 4, 2014 at 4:01 pm #

    Looks divine! A lovely, elegant take on a classic combination.

    • Passion and Cooking January 4, 2014 at 10:08 pm #

      Thanks Frank! First of all Buon Anno. I thought that’s a good idea to prepare the traditional cotechino con lenticchie!

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