Nonna Rosa Vella’s Cotechino Sausage with Lentils

Name: Nonna Rosa Vella’s Cotechino Sausage with Lentils (Cotechino con Lenticchie)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1¼ pounds (567 g) cotechino sausage, not precooked; 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves garlic, sliced; 2 celery ribs, cut into ½-inch (13 mm) dice; 1 medium carrot, cut into ½-inch (13 mm) dice; 1 small red onion, cut into ¼-inch (6 mm) dice; 3 or 4 leaves fresh sage; 2 tablespoons (8 g) chopped fresh parsley; 16 ounces (454 g) dry lentils, rinsed; 5 cups (1.2 L) water; 1½ teaspoons salt; Black pepper, to taste

Cotechino con Lenticchie

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
50 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Most Italians believe in the old superstition that eating lentils on New Year’s Eve will bring wealth and good fortune for years to come, owing to their disk-like shape that resembles a coin. Nonna Rosa fiercely believes in this and never skips a year. “I no wanna take no chances, but I eat a lotta lentils and I’m still waiting for the money,” she jokes as she unwraps a fresh cotechino sausage. Cotechino is a rich pork sausage that hails from the Emilia Romagna regio

Ingredients

Europe
Italy
Main course
New Year

Ingredients

Method