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Categories: Appetizers, Quick and easy, Sides

Cotechino with lentils

Cotechino with lentils
Brian van der Brug / Los Angeles Times

Bologna where Steve Samson's mother, Anna, grew up, tortellini is the dish of celebration, part of the meal at every special occasion — birthdays, weddings, even New Year's Eve. So when the chef/owner of Sotto and his entire family went ... Read more

Total time: 50 minutes | Serves 4 to 6
Note: Adapted from a recipe by Steve Samson. Cotechino sausage is available at select Italian markets as well as online.
  • 2 tablespoons olive oil
  • 2 tablespoons diced pancetta
  • 1/4 cup diced onion
  • 2 tablespoons diced celery
  • 2 tablespoons diced carrot
  • 2 cups Castelluccio lentils (or de Puy)
  • 4 cups beef broth or stock
  • Salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon chopped flat leaf parsley
  • 1 cotechino sausage, heated following the producer's instructions

Step 1In a heavy pot, heat the olive oil over medium heat until hot. Add the pancetta and cook, stirring, until the pancetta has rendered and begun to crisp, about 2 minutes. Stir in the onions, celery and carrot and cook until they are softened, 5 to 7 minutes. Add the lentils and broth and bring to a simmer. Cook, stirring occasionally, until the lentils are just cooked through but still have a little bit of bite, about 25 minutes. The lentils should absorb almost all of the stock. Season with 1/4 teaspoon salt and a few grinds of pepper, then stir in the butter and parsley. Slice the cooked sausage and serve atop the lentils.

Each of 6 servings:
Calories 457; Protein 25 grams; Carbohydrates 39 grams; Fiber 15 grams; Fat 23 grams; Saturated fat 8 grams; Cholesterol 43 mg; Sugar 4 grams; Sodium 1,018 mg
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