Zampone with Lentils

The pairing of zampone with lentils is a classic of Italian cuisine, particularly appreciated during New Year’s celebrations, as it is believed that lentils bring fortune and prosperity for the new year. Here is the recipe for you:

Ingredients

• 1 precooked zampone
• 300 g of dried lentils
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 bay leaves
• Salt and pepper to taste
• Extra virgin olive oil
• Water or, for a richer taste, vegetable broth

Preparation

1. Soak the lentils for at least a couple of hours prior to use if necessary based on the type of lentils you are using (some varieties do not require soaking).
2. Prepare a sauté by finely chopping the onion, carrot, and celery, and then let them wilt in a pot with a drizzle of extra virgin olive oil.
3. Drain the lentils from the soaking water and add them to the sauté along with the bay leaves. Cover with water or vegetable broth and cook over medium heat for about 30 minutes or until the lentils are tender but not mushy. Add salt towards the end of cooking to prevent the lentils from becoming tough.
4. Meanwhile, heat the zampone following the instructions on the package. Generally, it requires immersing the zampone, still in its plastic bag, in hot water for about 20-30 minutes.
5. Once ready, drain the lentils from any excess cooking liquid, if necessary, adjust with salt and pepper, and arrange them on a serving plate.
6. Remove the zampone from the bag, slice it, and serve the warm slices on top or alongside the lentils.

Curiosity

Zampone is a sausage from the Modenese tradition, created for the first time around the 16th century. It is said to have been invented during the siege of the city of Mirandola: to not waste the precious pork, the pig’s front trotter was used to stuff and preserve the minced meat.

If you’d prefer a less typical and lighter accompaniment, you might also consider serving the lentils as a side dish to other meat or seafood preparations. For example, they could splendidly accompany a baked sea bass with aromatic herbs for an Italian twist on a non-traditional dish.