Cotechino with Lentils

Cotechino with Lentils


Serves 4 people

8 ounces dried lentils, preferably black lentils

1 tablespoon salt

2 cloves garlic

12 fresh sage leaves

4 tablespoons extra-virgin olive oil

4 tablespoons red wine vinegar

Salt and freshly ground black pepper, to taste

1 Cotechino sausage, about 1 pound


Bring 6 cups of water to a boil and add 1 tablespoon salt.


Add the lentils, garlic and sage. Boil the lentils until they are tender yet still firm, about 20 minutes. Drain in a colander over the sink and place in a mixing bowl.


Combine the lentils with the vinegar and season with salt and pepper. set aside.


Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1 ½ hours.


Place the marinating lentils on a large serving platter to form a bed for the cotecchino. Remove the cotechino from the cooking liquid and drain. Slice the cotechino into ¼-inch rounds and place over the lentils.


Serve immediately or let the sausage come to room temperature.

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