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New Year's Day Recipes
Sausage and Lentils
RECIPES
Sausage and Lentils
Lentil and Escarole Soup
Veal with Lentils and Pasta
Honey-Sesame Cookies

The annual rite of consuming good luck food for New Year's Day is observed all over the world.  Exactly what you consume depends largely on where your ancestors came from and what was available there during the winter.  In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins.  Tuscans eat lentils with "Cotechino", a large pork sausage.  People in Bologna and Modena eat lentils with "Zampone",  the same sausage mixture stuffed into the skin of a pig's foot.  In the Piedmont, little grains of rice symbolize money, so New Year's Day menus feature risotto and for added luck, a plate of beef or chicken would be served with spinach and lentils.  If you would like to add a "good luck" dish to your New Year's Day menu, we are providing you with several options.
Sausage and Lentils
(Serves 4 to 6)

Ingredients:

1-1/2 cups lentils
1 pound Cotechino sausage *
1 tablespoon olive oil
1/4 cup pancetta, diced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/2 cup Traditional Tomato Sauce
1 bay leaf
Salt and pepper to taste

Directions:

Place the lentils in a large saucepan.  Add 2 quarts of water and bring to a boil.
Pierce the skin of the sausage all over with the tip of a sharp knife.  Place the
sausage in the saucepan with the lentils.  Reduce heat to a simmer, cover, and
cook 45 minutes, or until the lentils are tender.  Remove the sausage and set it
aside to cool.  Drain the lentils and set aside.

When the sausage is cool enough to handle, slit open the skin and remove.
Cut the sausage into 1/2-inch slices.  Cook the sausage slices in a skillet until
golden brown on both sides, about 2 minutes.  Remove the sausage and set
aside.

Add the olive oil to the skillet and heat over medium-high heat.  Sauté the
pancetta, onion, carrots, and celery in the olive oil until soft, about  6 to 8
minutes.  Add the tomato sauce, lentils, and bay leaf.  Cook over low heat,
covered, for 5 minutes.  Season with salt and pepper.  Remove the bay leaf.
Pour the lentils onto a serving platter and arrange the sausages around them. 
Serve.

* Cotechino sausage is traditional in this dish but it may be difficult to find.
Substitute any flavorful Italian sausage.
Sausage and Lentils
Ingredients:

1 medium onion, chopped
2 celery stalks, chopped
2 small carrots, chopped
1/4 cup olive oil
2 garlic cloves, chopped
2 cups diced tomatoes
2-1/4 cups lentils
8 cups chicken or beef stock
1 head escarole, chopped
Salt and pepper
1/2 cup grated Parmesan cheese

Directions:

In a large saucepan over medium heat, cook the onion, celery, and carrots in
olive oil about 10 minutes.  Add the garlic and cook 1 more minute.  Add the
tomatoes, bring to a simmer, and cook 10 minutes to reduce the liquid.  Add
the lentils and stock and bring to a simmer.  Reduce the heat to low and cook,
uncovered, about 30 minutes.  Add the escarole, salt and pepper to taste, and
cook until lentils are tender, 35-45 minutes.  Ladle into individual bowls and
sprinkle with Parmesan cheese.
Ingredients:

1 ounce dried porcini mushrooms, soaked in warm water about 15 minutes
2 pounds veal for stew, cut into 1-inch pieces
Salt and pepper
Flour for dusting
3 tablespoons olive oil
1 medium onion, finely chopped
8 ounces fresh mushrooms, sliced
1 cup dry white wine
1 tablespoon fresh rosemary, chopped
1 cup chopped tomatoes
3 cups chicken or beef stock
1 cup lentils
3/4 cup small pasta, such as ditalini, tubetti, shells, or elbows

Directions:

Drain soaked mushrooms, reserve liquid and add it to the stock.  Salt and
pepper the veal and dust with the flour.

Heat the oil in a large skillet and cook veal over high heat until veal is brown.
Add the onion and mushrooms and continue cooking.  When onion begins to
brown, add wine and rosemary, cover and simmer for 5 minutes.  Transfer all
ingredients to a large saucepan and add the tomatoes and stock.  Bring to a
boil, then cover, reduce heat and simmer about 1-1/4 hours.  Add lentils and
continue cooking about 1 hour.  Stir often to prevent lentils from sticking to the
bottom.  Cook pasta.  Put pasta into individual soup bowls.  Ladle stew over
top.  Serve.
In Roman times, guests were given honey-sesame cookies so the new year
would be filled with sweetness.

Ingredients:

2-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup honey
2 eggs
About 1/2 cup milk
1/2 cup sesame seeds

Directions:

In a bowl, combine flour, baking powder, salt, and baking soda.  Set aside.
In another bowl, combine butter, honey and eggs with an electric mixer until
well combined.  Gradually beat in the flour mixture.  Cover and chill the dough
about 1 hour or until firm.

Preheat oven to 375 degrees F.  Grease 2 baking sheets.
Form chilled dough into 1-inch balls.  Roll the balls in a small bowl of milk
then roll them in the sesame seeds.  Place balls on prepared baking sheets.
Flatten each ball slightly  Bake 10 minutes or until golden brown.
Remove cookies from baking sheets and cool on a wire rack..
 
 
 
 
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TRADITIONAL ITALIAN SAUSAGE
Cotechino By Beretta (14 Ounce)
Great for holidays or when you need to
add something special to an antipasto
or cheese platter.  Cotechino holds a
special place in the hearts of most
Italians due to the belief that if eaten
together with lentils as the clock strikes
midnight on New Year's Eve, you will be
the recipient of good luck for the year to
come.
Lentils are legumes along with other
types of beans. They grow in pods that
contain either one or two lentil seeds
that are round, oval or heart-shaped
disks.  Lentils are only available dried;
they are not used fresh.   

Read more  >>
LENTILS
Lentils
GOOD LUCK
ITALIAN AMERICAN FOLKLORE
Italian-Americans compose one of the
largest ethnic groups in the United
States, numbering more than 14 million
in the 1990 census.  Based on published
research, fiction and interviews, this work
offers an diverting overview of the popular
cultural baggage--customs, beliefs and
entertainments--that Italian immigrants
brought to America (and some
embellishments they added as they
adapted to their new life).
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Veal with Lentils and Pasta
(Serves 6)
Veal with Lentils and Pasta
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(Makes 48 cookies)
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