Castelluccio Lentils and Cotechino

Castelluccio Lentils and Cotechino
Staff Writer

SD26

Celebrate the new year with this traditional Italian dish that brings good luck.

This recipe is courtesy of SD26.

6
Servings
3215
Calories Per Serving
Deliver Ingredients

Ingredients

For the lentils

  • 1  Tablespoon  Castelluccio lentils
  • small onion, thinly sliced
  • 2  Ounces  pancetta, cut into strips
  • Sage leaves
  • Salt and pepper, to taste

For the cotechino

  • 8  Pounds  pork rind
  • 10  Pounds  pork shoulder, whole
  • 8  Pounds  pork jowl or neck
  • 1 1/2  Pound  salt
  • 4  Tablespoons  black pepper
  • 3  Ounces  saltpeter
  • 1  Tablespoon  ground cloves
  • 1  Teaspoon  ground cinnamon
  • Natural casing

Directions

For the lentils

Soak the lentils in water overnight. Sauté the onion with the pancetta and a few sage leaves in a casserole. Cook until tender but not brown. Strain the lentils and add them, covering with lukewarm water.  Add the salt and pepper to taste and cook for 1 hour over medium heat, or until the lentils have absorbed all the water. Serve with cotechino bought from your favorite Italian purveyor.

For the cotechino

Clean the pork rind, pass it over a flame, and scrub it. Grind it together with the rest of the meat and blend the resulting mixture with the other ingredients. Using a funnel, pack the meat into the casings. Take care not to leave air bubbles while stuffing. Avoid pressing too much, however, to prevent the casing from breaking. 

Tie the upper end of the casing with several knots, cut the string, and tie a single knot about every 10 inches, leaving 1 loop to hang each cotechino. Cut the casing and repeat the operation, creating several cotechini. Hang them by their loops and let them dry at least one day. When dried, cotechino may be stored for up to 1 month in the refrigerator. It is then boiled before eating. 

Put the cotechino in cold water and let stand for a few hours. Then prick it with a fork all over (so that it does not explode while cooking), change the water, and bring to a boil over medium heat. When it begins to boil, lower the heat, cover the pot, and cook 1 hour for each 10 ounces. Let it stand in its cooking water for about 15 minutes before serving.

Nutritional Facts

Total Fat
116g
100%
Sugar
29g
32%
Saturated Fat
36g
100%
Cholesterol
1048mg
100%
Carbohydrate, by difference
234g
100%
Protein
294g
100%
Vitamin A, RAE
301µg
43%
Vitamin B-12
8µg
100%
Vitamin B-6
5mg
100%
Vitamin C, total ascorbic acid
53mg
71%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
340mg
34%
Choline, total
2mg
0%
Copper, Cu
2mg
0%
Fiber, total dietary
19g
76%
Fluoride, F
3µg
0%
Folate, total
101µg
25%
Iron, Fe
24mg
100%
Magnesium, Mg
294mg
92%
Manganese, Mn
3mg
100%
Niacin
59mg
100%
Pantothenic acid
13mg
100%
Phosphorus, P
2246mg
100%
Riboflavin
4mg
100%
Selenium, Se
305µg
100%
Sodium, Na
6652mg
100%
Thiamin
7mg
100%
Water
1405g
52%
Zinc, Zn
40mg
100%

Lentil Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Lentil Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.