Had a couple of girlfriends over for a leisurely Saturday lunch, and this was on the menu. While we cooked we nibbled on an almost perfect wedge of epoisses and sipped a '96 Fleury.
Cotechino with Lentils
1/2 cup EVOO
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
1 garlic clove, minced
1 cup diced pancetta
1 pound cotechino
2 cups dried lentils
3-4 cups chicken stock
1 tablespoon chopped rosemary
salt and pepper
shaved parmigiano reggiano
In a large-ish heavy bottomed pot, heat the oil Add the onion, carrot, celery and garlic, and saute still soft. Add the the pancetta and continue to cook until slightly browned.
While the veggies are sauteeing, brown the whole sausage in another pan. When browned, add to veggies along with lentils and stock. Add the rosemary and pepper. Cook over medium-low heat for about 30 minutes. Check seasonings and add salt if needed. When ready to serve, cut sausage into serving size pieces. Serve in shallow bowls, topped with shaved Parmesan.
Serves 6, so I had tons left over.
This dish was perfect with a '00 Pegau.