The Hamper contains 700g of Cotechino guten free by Rovagnati, 500g of gluten free polenta a pack of dry red Lentils Calleris, and a wooden ladle.
Cotechino and lentils is a typical dish of New Year’s Eve menu. In fact, tradition says that eating a portion of cotechino before midnight is of good wish for the new year.
The cotechino was born as a poor dish eating the peasants accompanied by legume soups.
Cotechino and lentils is a typical product of the city of Modena.
Cotechino and Lentils Ingredients:
- 300 g of Cotechino
- 300 g of dry Lentils
- 1 shallow
- Celery, onion, and carrots
- 35 g of Extra virgin olive oil
- 3 leaves of Laurel
- 2 sprigs of Rosemary
- 500 g of Vegetable Broth
Start with the lentils: put them in a large bowl and fill it with water until it is covered and lacquered for 2 hours. Spend the two hours, clear the legumes and keep them aside.
Continue with the cooking of the cotechino: put it in a pan and wash it with water, then add the celery and a carrot cut into washers. During cooking, put the cotechino with a dough so that the fat gets out. Close in a pan with a lid and cook over medium heat for about two hours.
Continue chopping the onion, celery shrimp, carrot and shallot to get a mix that you will simmer in a pan with oil. Now add the lentils, laurel leaves and rosemary. Pour the vegetable broth at a time to cover the lentils, cook for about 40 minutes.
Once ready, turn off the fire. When the cotechino is cooked, drain and remove the skin so that it can slicing into slices about 1 cm thick.
Apply the lentils and lay over the hot cotechino.