Lentils and Cotecchino: a delicious Italian New Year's Tradition

Starting the new year with a meal that brings good fortune and warmth is a cherished custom in many cultures. In Italy, one of the most beloved traditions involves eating lentils and cotecchino on New Year's Day. This simple yet flavorful dish carries deep symbolism and history, making it a meaningful way to welcome the year ahead.

The Origins of Lentils and Cotecchino on New Year's Day

The tradition of eating lentils and cotecchino dates back centuries in Italy. Lentils have long been associated with prosperity because their shape resembles small coins. Eating lentils at the start of the year symbolizes the hope for financial success and abundance in the months to come.

Cotecchino, a type of pork sausage, complements the lentils perfectly. It is made from pork meat, fat, and spices, then slow-cooked to achieve a rich, tender texture. Historically, cotecchino was a way to use leftover parts of the pig after butchering, turning humble ingredients into a festive dish.

Together, lentils and cotecchino represent a blend of good fortune and hearty celebration. This pairing is especially popular in northern and central Italy, where families gather to enjoy this meal as part of their New Year's festivities.

How Lentils and Cotecchino Became a Symbol of Good Luck

Lentils’ association with luck comes from their coin-like shape, which made them a natural symbol for wealth. In Roman times, people believed that eating lentils on New Year's Day would bring prosperity. This belief has endured through generations and remains strong in Italian culture.

Cotecchino adds a sense of indulgence and warmth to the meal. Pork is often linked to progress and positive energy in many European traditions because pigs root forward when foraging, symbolizing moving ahead in life.

By combining lentils and cotecchino, Italians create a dish that not only tastes delicious but also carries a hopeful message for the future.

Preparing Lentils and Cotecchino: Traditional Recipes and Tips

Making lentils and cotecchino at home can be straightforward and rewarding. Here’s a basic guide to preparing this classic dish:

Serves: 4-5

Prep time: 20 minutes

Lentils presoak: 120 min

Cook time: 60 min

INGREDIENTS:

Pre-cooked cotechino, 10-12 oz

Lentils 18 oz, brown or green

Carrot, 1 medium  

Extra virgin olive oil. 3 Tbsp

Rosemary, 1 spring

Bay leaves, 2

Salt and pepper, to taste

Celery, 1 stalk diced

Onion, 1 diced

Vegetable broth, 2 cups

Presoak the lentils in cold water for 2 hours. Drain and rinse under running water and set aside.Cook the cotechino as instructions on the package, normally around 20 minutes from the time the water boils, and set aside.

Heat the oil in a shallow pan while adding the onion, celery, and carrots. Sauté for a couple of minutes until cooked. Add the lentils that were previously soaked in water. Season with salt and pepper and add rosemary and bay leaves.  Cover the lentils and add the vegetable broth and cook for 20 minutes.

Once the lentils are cooked, remove the herbs. Unwrap the cotechino, being careful not to get burned from the heat of the container, peel it and slice it as it was a salami. Serve it on top of the hot lentils. It pairs well with smashed potatoes. Once cooled it can be stored in the fridge for 2-3 days.

Tips for the Best Results

• Use fresh, high-quality cotecchino from a trusted butcher or specialty store.

• For extra flavor, you can add some red wine.

• Some families like to add a dash of balsamic vinegar or mustard when serving to enhance the taste.

• Leftover lentils and cotecchino can be reheated gently and make a great next-day meal.

  
  

Regional Variations and Serving Ideas

While lentils and cotecchino are a staple in many Italian households, regional differences add unique touches to the dish.

• Emilia-Romagna: This region is famous for its cotecchino, often served with mashed potatoes or polenta.

• Tuscany: Lentils might be cooked with rosemary and garlic, giving a fragrant herbal note.

• Lombardy: Some families add pancetta or other cured meats to the lentils for extra richness.

• Veneto: Lentils may be combined with radicchio or other local greens for a slightly bitter contrast.

  
  

Serving lentils and cotecchino alongside other traditional New Year's dishes like panettone or spumante completes the festive meal.

Why This Tradition Still Matters Today

In a world where fast food and convenience often take over, the tradition of eating lentils and cotecchino reminds us to slow down and appreciate meaningful rituals. Sharing this meal with family and friends connects people to their heritage and to each other.

The symbolism of prosperity and good luck resonates universally, making this dish more than just food. It becomes a way to set intentions for the year ahead, grounded in culture and community.

Bringing Lentils and Cotecchino to Your New Year's Table

If you want to try this Italian tradition, you don’t need to be an expert cook or have access to specialty Italian markets. Many grocery stores carry lentils, and you can find cotecchino or similar pork sausages in well-stocked butcher shops.

Invite friends or family to join you in preparing and enjoying the meal. Share the story behind the dish to add meaning to your celebration. This simple act can turn an ordinary meal into a memorable start to the new year.

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