Cotechino sausage, 16 Oz
Bay leaf, 1
Dried lentils, 16 Oz
Extra Virgin Olive Oil, 3 Tablespoons
Small onion, diced, 1
Spring fresh sage, 1
Tomato sauce, 2 Tablespoons
Dry white wine, 1/2 glass
Vegetable broth, 11 Oz
Salt and Pepper, to taste


Put the lentils in a large bowl with lukewarm water and let them soak overnight.

Poke the Cotechino with a fork, then place it in a large pot of cold water with a bay leaf.

Bring to boil, then cook at low heat for about 2 hours.

In the meantime, in a large skillet saute’ the diced onion with Extra Virgin Olive Oil until golden.

Add the lentils (drained and rinsed), tomato sauce, sage, white wine. Stir and cook at medium heat until evaporated.

Reduce the heat , cover with broth and cook for about 30 minutes or until the lentils are soft but not falling apart. Add salt and pepper, to taste.

When the Cotechino is ready, remove from the water and clean all the butcher’s twine.

Cut into 1/2 inch slices and place on a serving plate surrounded by the lentils.

Thanks to: Bread Love and Dreams