Lentils and Cotechino

Soak the lentils for an hour. After this time, drain them and prepare them for cooking; soaking rehydrates the legumes and promotes more even cooking.

Pour the lentils into a pot with water and flavour it with celery, clove of garlic and the bay leaves. Bring to a boil, then cook over medium heat until they are softened but still firm: they should be half cooked.

Tease the cotechino, immerse it in very hot water and cook it over medium heat for at least an hour. Keep cooking gentle and even; at the end the outside must be well cooked and the cotechino tender in the center.

Heat the extra virgin olive oil in a saucepan And gently sauté the clove of garlic with finely chopped celery and carrot. Cook over medium heat until the vegetables become soft and lightly golden, releasing an aromatic scent without darkening.

Join the canned whole peeled tomatoes to the soffritto and let them cook for a few minutes. Stir until the tomato is combined with the oil and the sauce reaches a smooth consistency, with a light, steady boil.

Add the lentils with a few ladles of their cooking water and season with salt to tasteStir often and cook for a few minutes. over medium heat, until you obtain a dense and well-bound base, with the legumes still intact.

Cut the cotechino Cooked and chopped, add it to the lentils. Pour in some of its broth and let everything blend together. over medium heat: the dressing should coat the legumes and be tasty, without becoming too liquid.

Add the chili pepper Add a little more heat, if desired, and cook briefly to distribute the flavor. Stir gently so as not to break the lentils. Serve when the sauce is hot, fragrant, and sufficiently reduced.