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Cotechino, Lenticchie and Mostarda di Frutta

Posted in Mary Contini recipes on Thursday, 05 November 2020
Cotechino, Lenticchie and Mostarda di Frutta Cotechino, Lenticchie and Mostarda di Frutta

Traditionally served on New Year’s Eve as a sign of good luck, cotechino is now enjoyed all through the winter.

A speciality of Modena in Emiglia Romana, cotechino is made from minced lean meat of specially reared Italian acorn fed pigs seasoned with a blend of wine, garlic, salt and spices, nutmeg, cinnamon and cloves.  

The recipe of the Negroni product dates from 1904, is gluten free and phosphate free.

It is packaged in foil, simmered for 30 minutes in boiling water then ready to eat.

Traditionally served with spiced Castelluccio lentils, soft polenta or mashed potatoes and Mostarda di frutta.

Buy the ingredients here

250 g Castelluccio or brown lentils
2 -3 tablespoons V&C Fior Fiore extra virgin olive oil 
1 clove garlic, peeled and sliced
Piece of dried pepperoncino 
200g V&C Fonteluna spicy sausage 
200g tinned Italian plum tomatoes, chopped 
Sprig fresh rosemary
1 handful finely chopped flat leaf parsley 
Sea salt

- Rinse the lentils in cold water discarding any that float to the surface.
- Place in a saucepan, cover with cold water, about 750ml, and simmer until cooked.
- Drain off any excess liquid.
- Warm the oil in a large frying pan.
- Add the garlic and dried chilli and sauté gently to infuse the oil.
- Skin the fonteluna sausage and slice into thin slivers.
- Add to the oil and cook for 10 minutes.
- Add the tomatoes, rosemary and the drained lentils. 
- Cook for 20 minutes or so adding some of the drained liquid or water if necessary.
- Season and finally add the finely chopped parsley.
- Warm the cotechino as directed. Remove from the silver package and discard the juices that lie inside. Easiest to do this directly in a sieve in the sink.
- Slice the cotechino and serve with the lentils and a bowl of Mostarda di Frutta.

© Mary Contini 2020