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Cappellacci of cotechino and lentil cream

17/11/2023

Cappellacci of cotechino with lentil cream is a rich and flavorful dish that combines the tradition of Emilia’s stuffed pasta with two elements that are typical of the end-of-year celebrations in Italy, cotechino and lentils. Here’s how to prepare this festive dish:

Ingredients

  • For the cappellacci:
    • 250 g of type “00” flour
    • 2 eggs
    • 1 precooked cotechino
    • 50 g of grated Parmesan cheese
    • Salt to taste
    • Nutmeg to taste
  • For the lentil cream:
    • 150 g of dry lentils
    • 1 carrot
    • 1 rib of celery
    • 1 small onion
    • 1 clove of garlic
    • 1 sprig of rosemary
    • Extra virgin olive oil to taste
    • Salt and pepper to taste
    • Vegetable broth to taste

Preparation

  1. Start with the pasta for the cappellacci: on a work surface, create a well with the flour, add the eggs and a pinch of salt, and knead until you get a smooth and homogeneous dough. Let the dough rest wrapped in a clean cloth or plastic wrap.

  2. In the meantime, prepare the filling: cut the cotechino (already cooked and cooled) into pieces and chop or blend it until you get a soft mixture. Add the Parmesan cheese, a pinch of nutmeg, and mix. If necessary, adjust the salt.

  3. Roll out the dough with a rolling pin or using a pasta machine until you get a quite thin sheet. With a pastry cutter or a glass, cut out circles of dough.

  4. Place a teaspoon of cotechino filling in the center of each circle, fold in half to form a crescent, and then join the two opposite ends, giving them the characteristic hat shape.

  5. Proceed with the lentil cream: rinse the lentils and soak them if necessary according to the variety you are using. Chop the onion, carrot, celery, and garlic, and sauté them in a pot with a drizzle of oil and the rosemary. Once golden, add the lentils and cover with the vegetable broth. Cook until the lentils are soft.

  6. When the lentils are ready, remove the rosemary and blend everything with an immersion blender until you get a smooth cream. If necessary, add more broth to reach the desired consistency. Season with salt and pepper.

  7. Cook the cappellacci in abundant salted water for a few minutes until they float to the top.

  8. Serve the cappellacci with the lentil cream, and if you like, an additional sprinkle of Parmesan cheese and a drizzle of raw olive oil.

Curiosity

Both cotechino and lentils are symbols of abundance and fortune, which is why they are often consumed during the end-of-year celebrations. In this dish, traditions are celebrated by bringing flavors to the table and wishes for prosperity.

Cappellacci of cotechino and lentil cream