Lentil and Cotechino Shot Glasses

Lentil and cotechino shot glasses are an elegant and modern way to serve a traditional Italian dish, especially during the year-end holidays. Here’s how to prepare them:

Ingredients

• 250 g of lentils (preferably the small ones from Castelluccio)
• 1 precooked cotechino
• 1 carrot
• 1 stick of celery
• 1 small onion
• 2 bay leaves
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Balsamic vinegar (optional)
• Vegetable broth or water as needed

Preparation

1. If you are not using precooked lentils, soak them for at least 12 hours before cooking, then drain the water and set them aside.
2. Take a large enough pot and put inside the lentils, roughly chopped carrot, celery, and onion, bay leaves, a drizzle of oil, salt and pepper and cover it all with vegetable broth or water.
3. Cook the mixture on low heat until the lentils are tender, making sure they remain al dente. If necessary, add more broth or water during cooking.
4. In the meantime, cut the precooked cotechino into cubes or thin slices.
5. Once the lentils are cooked, remove the vegetables and bay leaves, adjust for salt and pepper, and, if you prefer, you can blend a part of the lentils to obtain a cream.
6. Italian variation: You could lightly sauté the cotechino cubes in a pan with a drizzle of extra virgin olive oil to enhance its flavor.
7. Arrange the hot lentils in the shot glasses, place the cotechino on top, and pour a drizzle of extra virgin olive oil. If desired, you can add a touch of sophistication with a drop of balsamic vinegar.
8. Serve the shot glasses hot as an elegant appetizer or as a course in a festive buffet.

Curiosity

In Italy, lentils served with cotechino are considered a lucky dish for the new year, symbolizing abundance and wealth since their shape resembles that of small coins. Serving cotechino with lentils in shot glasses is a way to update the presentation of this tradition without losing its meaning.