WHY LENTILS ON NYE?

According to tradition, the more lentils you eat, the more money you will receive in the following year. The pork meat is said to be connected with progress and plenty.

Friends:

The tradition of cotechino with lentils in Italy during New Year's Eve is one of the most traditional moments of Italian cuisine- where indulgence combines with symbolism in a very special way. Renamed "cotechino e lenticchie," this dish is bathed in history and superstition, celebrated at the table for the fortune and prosperity it will bring during the coming year.

The Italian cotechino sausage is from the 16th century, particularly in Emilia-Romagna-Modena. The name is derived from the Italian word "cotica," which means pork rind, one of its essential ingredients.

It was created to use not-so-good cuts of pork and preserve meat through the winter. The meat is minced and mixed with spices and then put into casings made of pork skin or other natural casings.

The cotechino slowly became a vital delicacy and received slight variations between regions, and today, it is under the protection of PGI because of its historical and gastronomic importance.

The Role of Lentils

Lentils, on the other hand, have been around since ancient times. The Romans held lentils in very high regard due to their nourishing powers, and because of their shape, much like coins, they regarded them as a symbol of good wealth. By the Middle Ages, lentils were generally associated with plenty and good fortune, making them a natural part of celebratory meals.

Why New Year's Eve?

Cotechino paired with lentils on New Year's Eve was a tradition to symbolize wealth, fertility, and good fortune. Eating lentils resembling coins was thought to bring riches in the coming year.

The richness of the cotechino, which is almost purely fatty, speaks to luxury and indulgence; the lentils symbolize money. Together, a hearty, comforting dish symbolizes sustenance and hope for prosperity. In some regions, zampone is used instead of cotechino, a type of sausage that is similarly composed but encased in a pig's trotter.

While Emilia-Romagna is credited with its invention, today, the dish has spread throughout Italy and been adapted into regional varieties by adding different aromatics, wines, or tomatoes to the broth. Traditionally, cotechino was boiled to perfection slowly to develop all those rich, fatty flavors. It is often sliced and served with lentils previously sautéed with garlic, onions, and sometimes pancetta for added flavor.

It is usually served with mashed potatoes or polenta, making a full pleasure meal.

Superstition and Celebration

Italians prepare cotechino with lentils at cenone di Capodanno, the New Year's Eve feast. This feast might also include panettone, sparkling prosecco, and other festive food delicacies. According to tradition, the more lentils you eat, the more money you will receive in the following year. The pork meat is said to be connected with progress and plenty, giving this dish an even more symbolic sense.

After this introduction, try lentils with cotechino sausage for New Year's Eve dinner. If you cannot find it in your local market, consider using good-quality sweet Italian sausage. The combination is effortless to prepare and will deliver superb taste and, hopefully, prosperity for the upcoming year.

Cotechino and lentils

Ingredients for four people

1 Cotechino sausage, about 14 oz

2 tbsp Extra Virgin Olive Oil

One medium onion

One bay leaf

Two cloves of garlic

12 oz dried lentils or 24 oz jarred lentils

3 tbsp canned tomatoes

1 cup vegetable broth

Salt and pepper to taste

Preparation

Rinse the lentils and soak them in cold water for 20 minutes. You can use jarred lentils, but fresh ones are better.

Use a skewer or fork to poke holes in the cotechino. Please put it in a pot with cold, unsalted water. Bring the water to a boil, reduce the heat, and simmer on low for about 2 hours.

While the cotechino cooks, peel and dice the onion. Heat some olive oil in a frying pan over medium heat. Add the onion, bay leaf, and cloves when the oil is hot. Cook until the onion is soft and translucent but not brown.

Add the rinsed lentils to the pan. Sauté for 30 seconds, then add the tomato. Stir well and add enough broth to cover the lentils.

Bring the mixture to a boil, then reduce the heat. Cook for 20 to 30 minutes or until the lentils are tender but not mushy. Adjust the flavors with salt and pepper to taste.

When the cotechino is ready, carefully remove it from the pot and cut off the twine. Slice it into ? to 1-inch pieces, remove the casing, and serve it with the lentils. You can add extra pepper on top if you like.

Suggestions.

Add salt to lentils at the end of cooking so they don’t stay hard. Use the same tip for sausage, but reduce the cooking time.

Wishing all of you the very best! The F+K Newsroom

Chef Walters Culinary Tourism Tours 2025 Book Now and Save!