Cotechino e Lenticchie
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for the Paride Iaretti Gattinara DOCG Vigna Valferana, featured in the premium case for December 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Cotechino e Lenticchie
Serves: 4
Ingredients
- 700 g cotechino artigianale
- 200 g dried lentils, soaked
- 2 shallots
- 1 small carrot
- 1 celery stalk
- 1 tbsp tomato paste
- 1 bay leaf
- 1 clove garlic
- ½ cup red wine
- Extra-virgin olive oil
- Salt
Method
- Rinse the cotechino under cold water. If the skin is particularly thick or dry, soak it for 30 minutes to soften. Pat dry, then prick the entire surface with a fork—this prevents the skin from bursting during cooking and helps water penetrate the meat evenly. Place it in a large pot, cover with cold water, and simmer gently for 2 hours from the moment the water boils.
- Meanwhile, peel and dice the shallots, carrot, and celery. In a saucepan, heat 4 tablespoons of olive oil with a bay leaf and a peeled garlic clove. Add the vegetables and sweat for 2–3 minutes until fragrant. Add the soaked lentils and toast over medium-high heat for 2 minutes.
- Stir in the tomato paste, deglaze with red wine, and reduce slightly. Lower the heat and let the lentils simmer gently for 25–30 minutes, adding 3–4 ladles of hot water as needed, until tender but not mushy. Season with salt toward the end.
- Drain the cotechino and peel the skin while it’s still hot. Slice into 1-cm thick rounds. Arrange the lentils on a serving platter and top with the cotechino slices. For added texture and flavour, sear the slices of cotechino in a hot pan for 2-3 minutes per side, until crispy. This is an especially delicious move with leftover cotechino. Drizzle with a little olive oil if desired, and serve warm.
Buon appetito!
