40+ Classic New Years Italian Lentil Cotechino Dinner Recipes to Enjoy

New Year’s Eve is not just a time to reflect on the past year; it’s a celebration of new beginnings, traditions, and of course, great food.

In Italy, the start of the year is often marked with a hearty and flavorful dish featuring lentils and cotechino, a type of Italian sausage.

Lentils symbolize prosperity and good fortune, and cotechino, with its rich and savory taste, brings depth and warmth to the table.

Whether you’re hosting a dinner party or enjoying a family meal, incorporating cotechino and lentils into your New Year’s spread is a delicious way to ring in the year ahead.

This blog will guide you through 40+ creative and mouthwatering recipes that elevate the classic pairing of lentils and cotechino.

From savory stews and casseroles to elegant crostinis, these dishes offer something for every taste and occasion.

Each recipe is designed to bring a bit of Italian tradition to your holiday table while ensuring your New Year’s feast is both memorable and satisfying.

So, grab your apron, and let’s dive into the rich, flavorful world of Italian New Year’s dining!

40+ Classic New Years Italian Lentil Cotechino Dinner Recipes to Enjoy

As the New Year approaches, there’s no better way to embrace tradition and create lasting memories than with a meal centered around cotechino and lentils.

The 40+ recipes we’ve shared offer an exciting variety of ways to enjoy these classic ingredients, whether you’re looking for comfort food, elegant appetizers, or something in between.

Each dish embodies the warmth, prosperity, and delicious flavors that define Italian cuisine and make the New Year feel extra special.

So, as you gather with loved ones to celebrate the coming year, consider adding a few of these delightful recipes to your dinner menu.

Not only will they bring good fortune, but they’ll also leave everyone at the table with full stomachs and full hearts, making your New Year’s celebration truly unforgettable.

Traditional Italian Cotechino with Lentils and Braised Vegetables

This traditional Italian dish, perfect for ringing in the New Year, features cotechino, a deliciously rich pork sausage, paired with tender lentils and braised vegetables. The combination of savory sausage and earthy lentils is deeply satisfying and carries the symbolism of good fortune and prosperity for the year ahead. This recipe brings a rustic yet refined taste of Italy to your New Year’s dinner table.

Ingredients:

• 1 cotechino sausage (about 1 lb)
• 2 cups dried green or brown lentils
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Lentils: Rinse the lentils and remove any debris. In a large pot, bring the lentils to a boil in about 6 cups of water. Once boiling, reduce the heat and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside.
2. Cook the Cotechino: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cotechino sausage, pricking it with a fork to avoid bursting. Cook for about 10 minutes, turning occasionally, until the sausage is browned on all sides. Once cooked, remove it from the skillet and set aside to rest.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, carrot, and celery until softened, about 5-7 minutes. Add the garlic and cook for an additional 1-2 minutes.
4. Simmer the Sauce: Stir in the tomato paste and cook for 1 minute. Add the chicken broth, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Let the vegetables cook in the broth for about 10 minutes.
5. Combine the Lentils: Add the cooked lentils to the skillet with the vegetables, stirring well. Simmer for an additional 5-10 minutes to allow the flavors to meld together.
6. Slice the Cotechino: While the lentils are simmering, slice the rested cotechino into rounds.
7. Serve: Plate the lentils and vegetables, topping with the sliced cotechino sausage. Garnish with freshly chopped parsley and serve hot.

This dish is a perfect representation of Italian tradition, combining hearty lentils with flavorful cotechino sausage. Its comforting richness and deep flavors make it an ideal meal for celebrating the New Year. The lentils symbolize wealth and prosperity, while the cotechino brings a savory balance that complements the dish’s earthy qualities. This recipe is sure to bring both deliciousness and good luck to your celebration!

New Year’s Eve Cotechino and Lentil Stew

A warming and hearty stew, this Cotechino and Lentil Stew combines the iconic New Year’s ingredients of lentils and cotechino sausage in a satisfying, flavorful broth. Ideal for a winter evening, this dish provides a rich depth of flavors with its slow-cooked sausage, tender lentils, and aromatic vegetables. It’s the perfect Italian dish to toast the new year and share with family and friends.

Ingredients:

• 2 cotechino sausages (about 1.5 lbs total)
• 2 cups green lentils, rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried rosemary
• 1 tsp dried sage
• 1 bay leaf
• 5 cups vegetable or chicken broth
• 1 cup dry white wine
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Cotechino: In a large pot, bring enough water to cover the cotechino sausages to a boil. Reduce the heat and simmer for about 30 minutes. After this, remove the sausages from the pot and set them aside to cool slightly.
2. Sauté the Vegetables: While the cotechino cooks, heat the olive oil in a separate large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and become fragrant.
3. Deglaze and Add Liquids: Pour in the white wine, scraping up any bits stuck to the bottom of the pot. Let the wine reduce for 2-3 minutes. Add the lentils, rosemary, sage, bay leaf, and broth. Bring to a boil, then lower the heat and simmer for 25-30 minutes, until the lentils are just tender.
4. Slice and Add Cotechino: While the lentils are cooking, slice the cotechino sausages into rounds. Once the lentils are tender, add the sliced sausage to the pot. Stir well and cook for an additional 10 minutes to allow the sausage to infuse the broth with flavor.
5. Season and Serve: Season the stew with salt and pepper to taste. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

This Cotechino and Lentil Stew is the epitome of comfort food, perfect for a cozy New Year’s Eve meal. The slow-cooked sausage adds a rich, savory flavor to the dish, while the lentils bring a satisfying texture and a symbolic wish for prosperity. It’s a dish that’s both filling and full of tradition, making it a wonderful choice for ringing in the new year with family and loved ones.

Italian Cotechino Lentil Salad with Mustard Vinaigrette

A twist on the classic, this Italian Cotechino Lentil Salad brings together tender lentils, savory cotechino sausage, and a zesty mustard vinaigrette for a refreshing yet hearty dish. Perfect for those who want a lighter, yet still festive, New Year’s meal, this salad offers the same rich flavors of the traditional dish with a modern, tangy twist.

Ingredients:

• 1 cotechino sausage (1 lb)
• 2 cups cooked green or brown lentils
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup arugula leaves
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 tsp honey
• Salt and pepper to taste
• Fresh basil, torn (for garnish)

Instructions:

1. Cook the Cotechino: In a large pot of simmering water, cook the cotechino sausage for about 45 minutes, pricking it occasionally to prevent bursting. Once done, remove it from the water and set it aside to rest for 5 minutes before slicing it into rounds.
2. Prepare the Salad: In a large bowl, combine the cooked lentils, sliced red onion, cherry tomatoes, and arugula. Toss to combine.
3. Make the Dressing: In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, honey, salt, and pepper until the dressing is emulsified.
4. Assemble the Salad: Add the sliced cotechino to the salad and drizzle with the mustard vinaigrette. Toss gently to combine.
5. Garnish and Serve: Garnish the salad with fresh basil and serve immediately.

This Cotechino Lentil Salad offers a lighter, yet equally flavorful, alternative to the traditional New Year’s feast. The combination of warm sausage with tender lentils, fresh vegetables, and a tangy mustard vinaigrette provides a delightful balance of savory, earthy, and sharp flavors. It’s a dish that brings the flavors of Italy to your table in a refreshing new form, ideal for celebrating the start of a prosperous new year.

Cotechino and Lentil Risotto with Parmesan

For a creamy and rich take on the traditional New Year’s dish, this Cotechino and Lentil Risotto combines the comfort of Italian risotto with the hearty flavors of cotechino sausage and tender lentils. The dish is finished with a generous amount of Parmesan cheese, offering a savory and comforting meal that’s perfect for celebrating the holiday season in style.

Ingredients:

• 1 cotechino sausage (about 1 lb)
• 1 cup dried green or brown lentils
• 1 ½ cups Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Cotechino: In a large pot, bring enough water to cover the cotechino sausage to a boil. Lower the heat and simmer for about 30 minutes. Remove the sausage and set it aside to cool, then slice it into thin rounds.
2. Prepare the Lentils: Rinse the lentils and cook them in boiling water for about 25 minutes until they are tender but still firm. Drain and set aside.
3. Sauté the Aromatics: In a large pan, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
4. Cook the Risotto: Add the Arborio rice to the pan and stir for 1-2 minutes, allowing the rice to toast slightly. Pour in the white wine, letting it cook off for about 2-3 minutes. Gradually add the chicken broth, one ladle at a time, stirring frequently until the rice absorbs the liquid before adding more. Continue this process for about 18-20 minutes until the rice is tender and creamy.
5. Combine the Cotechino and Lentils: Once the rice is cooked, stir in the cooked lentils and sliced cotechino sausage. Continue cooking for another 5-7 minutes to allow the flavors to meld together.
6. Finish the Risotto: Stir in the grated Parmesan cheese, adjusting with salt and pepper to taste. Remove from heat and let the risotto rest for a couple of minutes before serving.
7. Serve: Spoon the risotto into bowls, garnish with freshly chopped parsley, and serve hot.

This Cotechino and Lentil Risotto takes the flavors of a classic Italian New Year’s dish and elevates them with a creamy, comforting twist. The rich, savory cotechino sausage pairs beautifully with the tender lentils and creamy risotto, creating a dish that feels both luxurious and hearty. It’s perfect for a special occasion and will undoubtedly be a hit with guests at your New Year’s celebration.

Spicy Cotechino and Lentil Soup with Kale

A spicier take on the traditional Italian New Year’s meal, this Spicy Cotechino and Lentil Soup with Kale adds heat and earthiness to the classic combination of cotechino and lentils. The addition of kale provides a nutritious and vibrant element, while the spices give the soup a bold, warm kick. This hearty soup is a delicious way to embrace the new year with a burst of flavor and warmth.

Ingredients:

• 1 cotechino sausage (1 lb)
• 2 cups dried green lentils, rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp red pepper flakes (or more for extra heat)
• 1 tsp smoked paprika
• 1 bay leaf
• 4 cups vegetable broth
• 1 can (14 oz) crushed tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Cook the Cotechino: In a large pot, bring water to a boil and add the cotechino sausage. Reduce the heat and simmer for about 30-40 minutes. Once cooked, remove the sausage, let it cool slightly, then slice it into rounds.
2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté for about 5-7 minutes until softened.
3. Add the Lentils and Spices: Stir in the red pepper flakes, smoked paprika, and bay leaf. Add the lentils, vegetable broth, and crushed tomatoes. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, until the lentils are tender.
4. Add the Cotechino and Kale: Once the lentils are nearly cooked, stir in the sliced cotechino sausage and chopped kale. Simmer for another 10 minutes until the kale is wilted and the sausage is heated through.
5. Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro or parsley.

This Spicy Cotechino and Lentil Soup is a bold and flavorful twist on a classic Italian New Year’s dish. The heat from the red pepper flakes and smoked paprika complements the richness of the cotechino sausage, while the kale adds a healthy, earthy balance. This soup is perfect for those looking for a little extra warmth and spice as they celebrate the New Year with loved ones.

Cotechino, Lentil, and Orange Salad with Balsamic Vinaigrette

This fresh, citrusy salad is an elegant and light take on the traditional Italian New Year’s dish. The combination of cotechino sausage, tender lentils, and juicy orange slices is complemented by a tangy balsamic vinaigrette, creating a balance of savory, sweet, and sour flavors. It’s a perfect dish for those who want to start the New Year on a fresh, vibrant note while still enjoying the deliciousness of cotechino and lentils.

Ingredients:

• 1 cotechino sausage (1 lb)
• 2 cups cooked green or brown lentils
• 2 large oranges, peeled and segmented
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste
• Fresh mint leaves, for garnish

Instructions:

1. Cook the Cotechino: In a large pot, bring enough water to cover the cotechino sausage to a boil. Reduce the heat and simmer for about 30 minutes. Once cooked, remove the sausage and set it aside to cool slightly, then slice it into thin rounds.
2. Prepare the Salad: In a large bowl, combine the cooked lentils, orange segments, and red onion slices.
3. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the dressing is smooth and well-combined.
4. Assemble the Salad: Add the sliced cotechino sausage to the salad bowl and pour the dressing over the top. Toss gently to combine all ingredients.
5. Serve: Garnish the salad with fresh mint leaves and serve immediately.

This Cotechino, Lentil, and Orange Salad is a refreshing and light dish that perfectly balances the rich flavors of cotechino with the bright, fresh taste of oranges. The tangy balsamic vinaigrette adds an extra layer of flavor, making it an ideal choice for those looking for a lighter but equally festive New Year’s dish. It’s a unique and elegant way to enjoy the traditional ingredients while adding a citrusy flair to your celebration.

Cotechino and Lentil Stew with Root Vegetables

This hearty and comforting Cotechino and Lentil Stew with Root Vegetables combines the traditional Italian New Year’s flavors of cotechino sausage and lentils with a medley of root vegetables like carrots, parsnips, and potatoes. Slow-cooked to perfection, the dish is rich and filling, ideal for a cozy New Year’s Eve dinner. The root vegetables provide a subtle sweetness that complements the savory cotechino, while the lentils add texture and heartiness.

Ingredients:

• 1 cotechino sausage (about 1 lb)
• 1 cup dried green or brown lentils, rinsed
• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 celery stalk, chopped
• 4 cups beef or vegetable broth
• 2 bay leaves
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Cook the Cotechino: In a large pot, bring water to a boil and add the cotechino sausage. Reduce heat and simmer for about 30-40 minutes. Once cooked, remove the sausage, let it cool slightly, and slice it into rounds.
2. Sauté the Vegetables: Heat olive oil in the same pot over medium heat. Add the onion, garlic, and celery, cooking for 5 minutes until softened. Add the carrots, parsnips, and potatoes, stirring to coat them with the oil.
3. Add Broth and Lentils: Pour in the beef or vegetable broth and bring it to a boil. Add the lentils and bay leaves, then reduce the heat to a simmer. Cook for about 25 minutes, or until the vegetables are tender and the lentils are cooked through.
4. Add Cotechino and Season: Stir in the sliced cotechino sausage and cook for an additional 10 minutes to heat through. Season with salt and pepper to taste.
5. Serve: Ladle the stew into bowls and garnish with fresh thyme sprigs.

This Cotechino and Lentil Stew with Root Vegetables is a perfect dish to enjoy during the New Year’s celebrations. The combination of tender cotechino sausage, earthy lentils, and sweet root vegetables creates a comforting and nourishing meal. The dish’s slow-cooked flavors meld together beautifully, offering a satisfying start to the new year. Whether you’re hosting a dinner or enjoying a quiet evening at home, this stew will surely become a favorite.

Cotechino and Lentil Pasta Bake

This Cotechino and Lentil Pasta Bake brings a unique twist to traditional Italian pasta dishes. The savory cotechino sausage and tender lentils are mixed with pasta and baked with a cheesy, golden crust. The result is a comforting, family-friendly dish that combines the flavors of New Year’s traditions with the satisfaction of a baked pasta meal. It’s the perfect way to enjoy the hearty combination of cotechino and lentils in a crowd-pleasing form.

Ingredients:

• 1 cotechino sausage (1 lb)
• 2 cups cooked lentils
• 8 oz pasta (such as penne or rigatoni)
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups tomato sauce
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the Cotechino: In a large pot, simmer the cotechino sausage in water for about 30 minutes. Once cooked, slice it into thin rounds.
2. Prepare the Pasta: While the sausage is cooking, boil the pasta according to package directions. Drain and set aside.
3. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Combine the Ingredients: Add the cooked lentils, sliced cotechino, tomato sauce, oregano, and red pepper flakes to the skillet. Stir to combine and heat through, about 5 minutes. Season with salt and pepper to taste.
5. Assemble the Pasta Bake: Preheat the oven to 375°F (190°C). In a large baking dish, combine the cooked pasta and the cotechino-lentil mixture. Top with mozzarella and Parmesan cheeses.
6. Bake: Place the dish in the oven and bake for 20 minutes or until the cheese is melted and bubbly, and the top is golden brown.
7. Serve: Garnish with freshly chopped basil and serve hot.

This Cotechino and Lentil Pasta Bake is a delightful way to enjoy the traditional Italian New Year’s flavors in a new, creative way. The pasta’s cheesy, crispy top adds a layer of texture that complements the savory cotechino and tender lentils. It’s the perfect dish for a family gathering or a festive meal with friends, offering comfort and flavor in every bite.

Cotechino and Lentil Salad with Roasted Bell Peppers

For a lighter but equally flavorful take on the traditional Cotechino and Lentil dish, this salad features roasted bell peppers and a tangy vinaigrette that brings freshness to the meal. The smoky-sweet peppers balance the richness of the cotechino sausage, while the lentils add substance and earthiness. This dish is perfect for those who prefer a refreshing, yet filling, option for their New Year’s celebration.

Ingredients:

• 1 cotechino sausage (1 lb)
• 1 cup cooked lentils
• 2 red bell peppers, roasted and sliced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper to taste
• Fresh arugula or spinach leaves (for serving)

Instructions:

1. Cook the Cotechino: Bring water to a boil in a large pot, then add the cotechino sausage. Lower the heat and simmer for about 30 minutes. Remove the sausage, let it cool slightly, and slice it into rounds.
2. Roast the Bell Peppers: Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skins are blackened. Remove from the oven, let them cool, peel off the skins, and slice into strips.
3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until the dressing is smooth and emulsified.
4. Assemble the Salad: In a large mixing bowl, combine the lentils, roasted bell peppers, red onion, and sliced cotechino sausage. Drizzle with the vinaigrette and toss gently to coat.
5. Serve: Arrange a bed of fresh arugula or spinach leaves on a platter and top with the cotechino-lentil mixture. Serve immediately or chill for 30 minutes before serving.

This Cotechino and Lentil Salad with Roasted Bell Peppers is a refreshing, tangy, and satisfying dish that provides a lighter alternative to traditional New Year’s meals. The roasted peppers bring a smoky sweetness that perfectly complements the savory cotechino, while the lentils and greens add texture and freshness. It’s an ideal dish for those who want to celebrate the new year with a deliciously unique, healthier twist.

Cotechino and Lentil Risotto

Cotechino and Lentil Risotto combines the richness of creamy risotto with the savory flavors of cotechino sausage and hearty lentils. This comforting dish brings together the traditional ingredients of Italian New Year’s celebrations in a rich, one-pot meal. The cotechino adds a meaty depth, while the lentils contribute both texture and a nutty flavor. The creamy risotto base ties it all together, making this an ideal dish for a cozy New Year’s Eve dinner.

Ingredients:

• 1 cotechino sausage (1 lb)
• 1 cup dried lentils (preferably green or brown)
• 1 1/2 cups Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Cotechino: Bring a pot of water to a boil, add the cotechino sausage, and simmer for 30-40 minutes. Once cooked, remove it, let it cool, and slice it into rounds.
2. Prepare the Lentils: In a separate pot, cook the lentils in boiling water for about 20 minutes, or until tender. Drain and set aside.
3. Sauté the Aromatics: In a large pan, heat olive oil and butter over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
4. Cook the Risotto: Add the Arborio rice to the pan, stirring to coat it with the oil and butter. Pour in the white wine, stirring constantly until the wine is absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
5. Combine Cotechino and Lentils: Once the rice is tender and creamy (about 20 minutes), stir in the cooked lentils and sliced cotechino sausage. Continue to cook for another 5 minutes, allowing the flavors to meld.
6. Finish the Dish: Stir in the Parmesan cheese, and season with salt and pepper to taste. Remove from heat.
7. Serve: Garnish with fresh parsley and serve immediately.

This Cotechino and Lentil Risotto is a perfect example of Italian comfort food. The creamy risotto, combined with the savory cotechino and nutty lentils, creates a rich and satisfying dish that’s perfect for ringing in the new year. It’s a hearty, filling meal that blends tradition with a luxurious twist, ideal for a celebratory dinner.

Cotechino and Lentil Soup with Kale

Cotechino and Lentil Soup with Kale is a nutritious and filling soup that brings together the hearty flavors of cotechino sausage, lentils, and leafy kale. This warm and nourishing soup is ideal for a New Year’s meal, offering a balance of protein, fiber, and greens in every spoonful. The cotechino adds richness and depth, while the lentils provide texture and earthiness, with the kale adding a refreshing contrast. It’s an ideal dish for those looking for a comforting yet healthy meal to start the year.

Ingredients:

• 1 cotechino sausage (1 lb)
• 1 cup dried green lentils, rinsed
• 1 bunch kale, chopped (stems removed)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Cotechino: Place the cotechino sausage in a pot of boiling water and simmer for 30-40 minutes. Once cooked, remove it, let it cool, and slice into rounds.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, sautéing for 5-7 minutes until softened.
3. Add Lentils and Broth: Stir in the lentils and dried thyme, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
4. Add Cotechino and Kale: Add the sliced cotechino sausage and chopped kale to the pot. Stir and simmer for an additional 10 minutes, or until the kale is tender and the sausage is heated through.
5. Season: Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley.

This Cotechino and Lentil Soup with Kale is a perfect meal for a cozy New Year’s celebration. It’s warm, nutritious, and comforting, providing a balanced combination of protein, fiber, and greens. The rich, savory flavors of the cotechino sausage pair beautifully with the earthy lentils and the fresh, slightly bitter kale, creating a hearty soup that is satisfying and nourishing.

Cotechino and Lentil Stuffed Bell Peppers

Cotechino and Lentil Stuffed Bell Peppers are a fun and flavorful twist on traditional stuffed peppers, using the rich flavors of cotechino sausage and earthy lentils as the filling. These peppers are baked until tender and golden, making them a perfect dish for a festive New Year’s dinner. The combination of cotechino and lentils offers both texture and depth of flavor, while the peppers themselves provide a natural sweetness that complements the savory filling.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cotechino sausage (1 lb)
• 1 cup cooked lentils
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup cooked rice (optional, for added bulk)
• 1 cup grated mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and drizzle with olive oil. Roast in the oven for 15-20 minutes until slightly tender.
2. Cook the Cotechino: Bring a pot of water to a boil and add the cotechino sausage. Simmer for 30-40 minutes, then remove and slice into small rounds.
3. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until softened. Add the cooked lentils, sliced cotechino, and rice (if using). Stir in dried oregano and season with salt and pepper. Cook for another 5 minutes, then remove from heat.
4. Stuff the Peppers: Stuff each roasted pepper with the cotechino and lentil mixture, pressing down gently to pack the filling.
5. Bake: Top each stuffed pepper with mozzarella and Parmesan cheese. Place the peppers back in the oven and bake for another 20 minutes, or until the cheese is melted and bubbly.
6. Serve: Garnish with fresh basil and serve immediately.

Cotechino and Lentil Stuffed Bell Peppers are a festive, flavorful dish that will elevate your New Year’s dinner. The combination of savory sausage, earthy lentils, and melted cheese makes each bite delicious and satisfying. The bell peppers add a light sweetness and a beautiful presentation, making this a dish that’s as pleasing to the eye as it is to the palate.

Cotechino and Lentil Stew with Potatoes

Cotechino and Lentil Stew with Potatoes is a hearty, warming dish perfect for a New Year’s celebration. The rich, savory flavor of cotechino sausage infuses the lentils and potatoes, making each spoonful comforting and satisfying. This dish combines earthy lentils, tender potatoes, and the meaty depth of the cotechino sausage in a thick, flavorful broth. It’s a perfect one-pot meal to enjoy with loved ones as you usher in the new year.

Ingredients:

• 1 cotechino sausage (1 lb)
• 1 cup dried lentils (green or brown)
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Cotechino: Bring a large pot of water to a boil and add the cotechino sausage. Simmer for 40 minutes until cooked through. Remove it from the water, let it cool slightly, and slice into rounds.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and carrots, sautéing for about 5 minutes until softened.
3. Add Lentils and Potatoes: Add the lentils, diced potatoes, and rosemary to the pot, stirring to combine. Pour in the broth and bring the mixture to a boil.
4. Simmer: Reduce the heat to a simmer, cover the pot, and cook for about 30 minutes, or until the lentils and potatoes are tender.
5. Add Cotechino: Stir in the sliced cotechino sausage and continue to cook for an additional 5-10 minutes, allowing the sausage to heat through and the flavors to meld.
6. Season and Serve: Season with salt and pepper to taste. Ladle the stew into bowls and garnish with fresh parsley.

Cotechino and Lentil Stew with Potatoes is the ultimate comfort food for a festive New Year’s meal. The earthy lentils and hearty potatoes complement the rich cotechino sausage, creating a filling and flavorful stew. This dish offers both warmth and substance, perfect for celebrating with friends and family while embracing the tradition of lentils for good fortune in the year ahead.

Cotechino and Lentil Pasta Bake

Cotechino and Lentil Pasta Bake is a deliciously indulgent New Year’s dish that combines the comfort of baked pasta with the rich flavors of cotechino sausage and lentils. This casserole is packed with savory sausage, protein-packed lentils, and pasta, all baked together under a blanket of melted cheese. It’s a wonderful way to enjoy traditional New Year’s ingredients in a new and exciting form, offering both heartiness and depth in every bite.

Ingredients:

• 1 cotechino sausage (1 lb)
• 1 cup dried lentils, cooked
• 2 cups elbow macaroni or penne pasta
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup tomato paste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the Pasta: Cook the pasta according to the package instructions, drain, and set aside.
2. Cook the Cotechino: Bring a pot of water to a boil and cook the cotechino sausage for about 40 minutes. Once cooked, remove it, let it cool, and slice it into rounds.
3. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened. Stir in the crushed tomatoes, tomato paste, cooked lentils, and red pepper flakes. Season with salt, pepper, and oregano. Let the sauce simmer for 10 minutes, allowing the flavors to meld.
4. Assemble the Bake: Preheat your oven to 375°F (190°C). In a large baking dish, combine the cooked pasta, sauce mixture, and sliced cotechino sausage. Stir to combine, then top with mozzarella and Parmesan cheese.
5. Bake: Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbly.
6. Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.

Cotechino and Lentil Pasta Bake is an incredibly satisfying dish that transforms traditional New Year’s ingredients into a crowd-pleasing casserole. The savory cotechino sausage and hearty lentils combine perfectly with the pasta, all smothered in a rich, cheesy sauce. This is a dish that’s sure to impress your guests while keeping the festive spirit alive with a comforting and indulgent twist on the classic flavors.

Cotechino and Lentil Crostini

Cotechino and Lentil Crostini is a fun and elegant appetizer to kick off your New Year’s meal. The rich, savory flavor of cotechino sausage pairs beautifully with the earthy lentils, all served on a crispy toasted bread base. These crostinis are the perfect way to introduce your guests to the traditional flavors of Italian New Year’s celebrations in bite-sized form. They’re flavorful, easy to assemble, and guaranteed to be a hit at any party.

Ingredients:

• 1 cotechino sausage (1 lb)
• 1 cup cooked lentils
• 1 baguette, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 cup ricotta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Toast the Baguette: Preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 10-12 minutes, or until golden and crispy.
2. Cook the Cotechino: Bring a pot of water to a boil and cook the cotechino sausage for about 40 minutes. Once cooked, remove and slice into thin rounds.
3. Prepare the Lentil Mixture: In a bowl, combine the cooked lentils, ricotta cheese, and balsamic vinegar. Stir gently to combine and season with salt and pepper to taste.
4. Assemble the Crostini: Spoon a small amount of the lentil mixture onto each toasted baguette slice. Top with a slice of cotechino sausage and sprinkle with fresh parsley.
5. Serve: Arrange the crostini on a platter and serve immediately.

Cotechino and Lentil Crostini is a delightful appetizer that brings the traditional flavors of Italian New Year’s meals into a sophisticated bite-sized form. The combination of savory cotechino, earthy lentils, and creamy ricotta on a crispy baguette base creates a perfect balance of textures and flavors. These crostini are sure to be a hit at any New Year’s celebration, offering a taste of Italy in every bite.

Note: More recipes are coming soon!