Cotechino, lentils & mostarda from Polpo: A Venetian Cookbook (of Sorts) (page 158) by Russell Norman

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Notes about this recipe

  • tekobo on January 02, 2020

    Cotechino is only available in Italy in season i.e. early winter and into the new year. We buy the sausage and bring it home to the UK and it is sooo worth it. We cook it for three hours in a water bath and serve with this lentil dish and chopped up mostarda, also from Italy. Delicious! And it brings you wealth and good luck for the new year.

  • Breadcrumbs on April 30, 2015

    p. 158 - I’d never heard of Cotechino before reading about it in this recipe. I adapted the prep somewhat. Instead of sullying 3 pans, I didn’t start the veggies until my sausage was cooked then I just drained off the water and re-used the pan to cook the onions et al. Also, I retained my lentil cooking liquid and stirred that back into the dish vs using water. Our Italian Mostarda di Arance was a wonderful addition to this dish and even mr bc loved it which surprised me since he’s not a fan of marmalade. While we really liked this, our Cotechino didn’t appear to be ground as finely as RN’s and the lumps of what I can only assume (from RN’s headnote) to be “back fat” to be a bit off-putting from a textural perspective. I would likely have preferred LN’s wild boar sausage variation. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9545581#9545581

  • L.Nightshade on April 08, 2015

    Not a chance in the world that I’d find cotechino sausage here, but I had wild boar sausage in the freezer, and that is what I used. Fortunately, I had made mostarda for holiday gifts this year, and had frozen the small amount left over from filling the jars. This was a very nice dish. It’s the same lentils that are used in a couple other dishes, with the addition of parsley and mustard. I had such a small amount of mostarda left, I just plopped it on each plate. The sweetness of the fruit works so well with the sausage and braised lentils.

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