Lenticchie alla Toscana
Lenticchie alla Toscana
Lentils with soffritto
Cotechino – Cotechino is a large, rich Italian pork sausage that’s typically served with lentils or mashed potatoes
How it’s made-The natural casing of the sausage is filled with the ingredients and then slowly cooked. The long cooking time breaks down the collagen in the skin and meat, resulting in a juicy, sticky sausage.
When it’s eaten- Cotechino is a traditional New Year’s Eve dish in Italy. The lentils are said to symbolise coins and bring good luck and wealth in the new year.
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This is the Italian way to cook small brown lentils. They are a great earthy, textural backdrop for fish, pork or chicken. The only difference between lentils eaten this way as a side, or as a soup, is that a little more liquid is added for soup. Sometimes we add a pinch of chilli flakes if we want a little heat, or a handful of soft chestnuts if we want another texture in the dish. To make this a quick dish use a 400 g (14 oz) tin of pre-cooked lentils. Drain the water from them and only add 100 ml (3½ fl oz/scant ½ cup) of stock to the dish.
Serves 6–8
4 tablespoons extra-virgin olive oil
1 small carrot, finely diced
1 celery stalk, finely diced
1 small onion, finely diced
1 garlic clove, peeled and lightly crushed
1 sprig of rosemary
salt and freshly ground black pepper, to taste
250 g (9 oz) small brown lentils
150 g (5 oz) tomato passata or tinned plum tomatoes, puréed
up to 600 ml (20 fl oz/2½ cups) vegetable or chicken stock, or hot water
a few sprigs of parsley, leaves and fine stalks, finely chopped
Pick over and wash the lentils, then drain and set aside. Make the soffritto by cooking the first seven ingredients together in a saucepan over a gentle heat for about 10 minutes. When the vegetables are soft, add the lentils and stir through. Add the tomatoes and stock or water to cover the lentils and continue to cook for 45 minutes–1 hour, or until the lentils are soft.
Leave the lentils as they are or puree them a little with a stick blender. Adjust the seasoning as necessary and serve warm.
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