Cotechino With Lentils by WOOP Evo Chef

Abbraccio cotechino high intensity evoo legume lentils

Cotechino With Lentils

Particularly in northern Italy, lenticchie con cotechino is the traditional dish served after midnight on NYE. Cotechino is a type of slow-cooked, spiced pork sausage. When you add a drizzle of high intensity extra virgin olive oil, like Abbraccio from our Evoo Selection, It become the perfect hearty and warming dish for a cold winter’s night.

For the Cotechino With Lentils

1 cotechino sausage
2 cups lentils (I used puy lentils), soaked in water overnight
1 onion, peeled and diced
2 carrots, peeled and diced
2 cloves garlic, peeled and diced
2 bay leaves
4 cups stock (I skimmed the fat from the broth from simmering the cotechino)
Salt and pepper for seasoning
3 tablespoons fresh parsley 


  1. Firstly cook the cotechino.
  2. Place a pot of water to boil and then place the cotechino in it.
  3. Reduce heat to low and simmer for 2.5 hours or until it floats to the top. At this point you can leave it to cool (which I did as I was going out for the day). I also put the simmering stock in the fridge to separate the fat and I used it as stock for making the lentils. Saving the simmering liquid
  4. Heat a large pot and heat some oil or fat from the cotechino and saute the onion, carrot and garlic until soft.
  5. Add the lentils, bay leaves and stock and place the lid on and bring to a boil and cook with the lid on for 20 minutes.
  6. Then remove the lid and cook off the stock for 20 minutes. Season to taste.
  7. Heat a frypan and slice the cotechino.
  8. Add a spoon of Olivastra di Seggiano DOP extra virgin olive oil and pan fry the slices so that they are slightly crisp.
  9. Ladle the lentils (removing the bay leaves) in a serving dish with parsley and then place the sliced cotechino on top.

Find Olivastra di Seggiano DOP and our EVOO selection here:


Older Post Newer Post