Cotechino with lentils recipe
Particularly in northern Italy, lenticchie con cotechino is the traditional dish served after midnight on NYE.
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Cooking tools:
- Stockpot
- Pot
- Stove
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Serving platter
- Refrigerator
- Oven
Ingredients
- 1 cotechino sausage
- 2 cups lentils (I used puy lentils), soaked in water overnight
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 2 cloves garlic, peeled and diced
- 2 bay leaves
- 4 cups stock (I skimmed the fat from the broth from simmering the cotechino)
- Salt and pepper for seasoning
- 3 tablespoons fresh parsley
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