Cotechino with lentils & salsa verde

Hailing from the Modena region, this classic
Italian dish is traditionally served on New Year’s
Eve. Local custom has it that eating a portion
of cotechino before midnight is a good omen
for the New Year as lentils and legumes signify
longevity, fair winds and good luck. A real
traditionalist would serve Zampone (sausage
meat in a boned-out pigs trotter) but these
days, it’s usually cotechino. The delicious thick
sausage is made from what, until recently,
were considered to be secondary cuts of
meat (shoulder and belly) with a bit of finely
minced rind and is meant to be served sliced to
resemble coins and therefore prosperity. These
days, cotechino is normally cooked, and sold
in gold or silver foil bags, so just needs slicing
and reheating. In the best BFS tradition, we’ve
made our own, cured and cooked, so just needs
slicing and lightly frying until it begins to char
around the edges. If you’re feeling brave, the
lentil/salsa verde combo also works well with
ox tongue – but not on New Year’s Eve because
you won’t get the good luck. The piquant salsa
verde pairs perfectly with the cotechino so
definitely isn’t optional here.

Yields1 Serving
 400 g lentils (puy or Carvelluchi)
 90 g BFS unsmoked back bacon
 1 onion, finely chopped
 1 stock of celery, finely chopped
 1 clove of garlic, finely chopped
 2 tbsps exrta virgin olive oil
 250 ml BFS chicken stock or vegetable stock
 Salsa verde
 Salt & pepper to taste
1

• Soak your lentils overnight, drain and wash
to check for stones.
• Sautee the onion, celery and bacon in the
olive oil; adding in the garlic once the bacon
has begun to brown.
• When the vegetables are soft, add in the
lentils and stir. Then add the stock.
• Gently cook until the lentils are tender
(roughly half an hour)
• Once the lentils are nearly cooked, slice
and lightly fry the BFS cotechino in a frying
pan until the edges begin to crisp and bend.
• Serve the cotechino on a bed of lentils and
pour over your salsa verde.

Ingredients

 400 g lentils (puy or Carvelluchi)
 90 g BFS unsmoked back bacon
 1 onion, finely chopped
 1 stock of celery, finely chopped
 1 clove of garlic, finely chopped
 2 tbsps exrta virgin olive oil
 250 ml BFS chicken stock or vegetable stock
 Salsa verde
 Salt & pepper to taste

Directions

1

• Soak your lentils overnight, drain and wash
to check for stones.
• Sautee the onion, celery and bacon in the
olive oil; adding in the garlic once the bacon
has begun to brown.
• When the vegetables are soft, add in the
lentils and stir. Then add the stock.
• Gently cook until the lentils are tender
(roughly half an hour)
• Once the lentils are nearly cooked, slice
and lightly fry the BFS cotechino in a frying
pan until the edges begin to crisp and bend.
• Serve the cotechino on a bed of lentils and
pour over your salsa verde.

Cotechino with lentils & salsa verde
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