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
7999
Calories Per Serving
Deliver Ingredients

Ingredients

For the lentils

  • 1 Tablespoon Castelluccio lentils
  • 1 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
734g
100%
Sugar
2g
2%
Saturated Fat
266g
100%
Cholesterol
1689mg
100%
Carbohydrate, by difference
16g
12%
Protein
312g
100%
Vitamin A, RAE
242µg
35%
Vitamin B-12
15µg
100%
Vitamin B-6
7mg
100%
Vitamin C, total ascorbic acid
53mg
71%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
570mg
57%
Choline, total
565mg
100%
Copper, Cu
2mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
115µg
29%
Iron, Fe
24mg
100%
Magnesium, Mg
405mg
100%
Manganese, Mn
8mg
100%
Niacin
80mg
100%
Pantothenic acid
14mg
100%
Phosphorus, P
3124mg
100%
Riboflavin
4mg
100%
Selenium, Se
465µg
100%
Sodium, Na
27699mg
100%
Thiamin
10mg
100%
Vitamin D (D2 + D3)
7µg
47%
Water
978g
36%
Zinc, Zn
47mg
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.