Cotechino Con Lenticchie

Ingredients

Cotechino sausage

1 (about 1 pound)

Lentils

1 cup, rinsed and drained

Olive oil

2 tablespoons

Onion

1, finely chopped

Carrot

1, diced

Celery

1 stalk, diced

Garlic

2 cloves, minced

Tomato paste

2 tablespoons

White wine

1/2 cup

Fresh rosemary

1 sprig, chopped

Salt

to taste

Black pepper

to taste

Water

as needed

Instructions

1. In a large pot, place the cotechino sausage and cover it with cold water. Bring to a simmer over medium heat and cook for about 2 hours, ensuring the sausage is cooked through.
2. In another pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, diced celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
3. Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld.
4. Add the rinsed lentils to the pot, then pour in the white wine, followed by enough water to cover the lentils by about an inch. Stir in the chopped rosemary, salt, and black pepper. Bring to a gentle boil, then reduce the heat to low and cover. Simmer for about 40 minutes, or until the lentils are tender but not mushy.
5. Once the cotechino is fully cooked, carefully remove it from the pot and let it cool slightly. Slice it into rounds.
6. To serve, place a generous scoop of lentils on each plate and top with the cotechino slices. Optionally, drizzle some olive oil over the top for added richness.