I haven’t made cotechino since I cooked lentils this way, it’s much better – RicettaSprint.it

Lentils all year round and not only during the holidays: if we forget about cotechino, there is another fantastic combination to bring it to the table

Lentils, dried or pre-cooked, should have more space in our daily diet because they are good for you and they cost little.

I haven’t made cotechino since I cooked the lentils this way, it’s so much better

Instead of remembering them only at Christmas, let’s think of them more often. Also, because lentils don’t just live on cotechina, we can demonstrate it on this delicious steamed dish.

Lentils without cotechine: what to pair them with and also a trick to lighten the dish

The secret of this recipe is to cook the lentils not with cotechino, but with fresh pork sausages. Are you worried that they are too thick and heavy? No problem, there’s a trick. You cook them for 15 minutes in a pan of water to lose some of the fat. And so no one will be able to complain.

6 pork sausages
300 g of dried lentils
250 ml of tomato puree
1 tablespoon of tomato puree
1 white onion
2 small carrots
2 bay leaves
3 sage leaves
1 clove of garlic
5 tablespoons of extra virgin olive oil
1 glass of dry white wine
1 pinch of fine salt

Preparation: step by step side dish with second course

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If we used dried lentilsAfter the resting period, wash them for the last time and set them aside. If we have pre-cooked ones, just open the package and wait for the right moment.
We will take a pan, preferably stoneware and non-stick. We set it on fire with 3 tablespoons of extra virgin olive oil. Then, before turning it on, add peeled and chopped carrots along with white onion and a clove of garlic for sauteing.
Turn on medium-high heat and fry the sauce for five minutes. So let’s add sausages, stripped of its sheath and simply opened in two. Fry them well on all sides for a few minutes and then pour in the white wine.
When the alcohol part evaporates, we can add tomato puree and tomato puree. Let everything taste for a few minutes and then add the lentils along with the bay leaf and sage leaves.

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Let’s go up to lentils with sausages and let everything cook together to flavor it by adding 2-3 ladles of hot water. It will take at least 30 minutes for dried lentils, 20 for pre-boiled lentils. And if we see that it is drying too much, a ladle of water will be enough.
Before switching off, season with the rest of the extra virgin olive oil and remove the aromatic herbs that have now done their work. We can serve them like this or, even better, by preparing slices of bread (even stale), baked in the oven or grilled. A complete meal to be enjoyed in company.

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