Ask Chef Walter: Why Italians eat lentils on New Year’s Eve – Walter Potenza

by Chef Walter Potenza, contributing writer

Photo: Chef Walter making cotechino in his kitchen

Salve amici:

For dinner, on New Year’s Eve try lentils with cotechino sausage. If you cannot find the cotechino in your local market, consider using good-quality sweet Italian sausage. Effortless to prepare, the combination will deliver superb taste and hopefully prosperity for the upcoming year. The tested recipe will be on the bottom of this article.

The tradition of cotechino with lentils in Italy during New Year’s Eve is one of the most traditional moments of Italian cuisine- where indulgence combines with symbolism in a very special way. Renamed “cotechino e lenticchie,” this dish is bathed in history and superstition, celebrated at the table for the fortune and prosperity it will bring during the coming year.

The Italian cotechino sausage is from the 16th century, particularly in Emilia-Romagna-Modena. The name is derived from the Italian word “cotica,” which means pork rind, one of its essential ingredients.

It was created to use not-so-good cuts of pork and preserve meat through the winter. The meat is minced and mixed with spices and then put into casings made of pork skin or other natural casings.

The cotechino slowly became a vital delicacy and received slight variations between regions, and today; it is under the protection of PGI because of its historical and gastronomic importance. 

The Role of Lentils 

Lentils, on the other hand, have been around since ancient times. The Romans held lentils in very high regard due to their nourishing powers, and because of their shape, much like coins, they regarded them as a symbol of good wealth.

By the Middle Ages, lentils were generally associated with plenty and good fortune, making them a natural part of celebratory meals.

Why New Year’s Eve?

Cotechino paired with lentils on New Year’s Eve was a tradition to symbolize wealth, fertility, and good fortune. Eating lentils resembling coins was thought to bring riches in the coming year.

The richness of the cotechino, which is almost purely fatty, speaks to luxury and indulgence; the lentils symbolize money. Together, a hearty, comforting dish symbolizes sustenance and hope for prosperity. Regional Variations In some regions, zampone is used instead of cotechino, a type of sausage that is similarly composed but encased in a pig’s trotter.

While Emilia-Romagna is credited with its invention, today, the dish has spread throughout Italy and been adapted into regional varieties by adding different aromatics, wines, or tomatoes to the broth. Preparation and Serving Traditionally, cotechino was boiled to perfection slowly to develop all those rich, fatty flavors. It is often sliced and served with lentils previously sautéed with garlic, onions, and sometimes pancetta for added flavor. It is usually served with mashed potatoes or polenta, making a full pleasure meal.

Superstition and Celebration

Italians prepare cotechino with lentils at cenone di Capodanno, the New Year’s Eve feast. This feast might also include panettone, sparkling prosecco, and other festive food delicacies.

According to tradition, the more lentils you eat, the more money you will receive in the following year. The pork meat is said to be connected with progress and plenty, giving this dish an even more symbolic sense.

Modern Legacy

Cotechino con lenticchie is one of the leading Italian traditions for New Year’s Eve dinner since it connects gastronomic memory with deep-seated cultural beliefs. Its flavors and symbols are timeless, speaking to Italians of a glorious past and of good fortune to come.

Cotechino and Lentils recipe

Ingredients for four people

Preparation

Rinse the lentils, then soak them in a bowl full of cold water for 12 hours. If you prefer, you can use jarred lentils.

Using the tip of a skewer or a fork, poke holes in the cotechino. Please place it in a pot of cold, unsalted water. Bring to a boil, then lower the heat and cook over low heat for 2 hours.

In the meantime, peel and dice the onion. Place a frying pan over medium heat. Add a little olive oil and, once hot, add the onion, bay leaf, and cloves. Once the onion is translucent but not yet brown, add the lentils, drain their soaking water, and rinsed. Saute for 30 seconds, then add the tomato. Mix well and cover with broth.

Bring to a boil, then cook for 20 to 30 minutes or until the lentils are soft but aren’t falling apart—season with salt and pepper.

Once done cooking, remove the cotechino and cut off any kitchen twine. Cut into ½ to 1-inch slices. Remove the casing and serve with the lentils. If you like, you can grind extra pepper on top.

Chef’s Tips

When you cook lentils, remember to salt them at the end of cooking, rather than the beginning, so they don’t remain hard. Follow the same procedure when using sausage, with less poaching time.

www.chefwalterscookingschool.com

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Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter columnn!

Meet Chef Walter!

There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.  

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