Cotechino con Lenticchie — the Dish Every Italian Eats at Midnight

Place the cotechino (still in its pouch) in a large pot. Cover with cold water and bring to a gentle simmer. Cook for 20 minutes, or per the packet instructions. Reserve 250 ml of the cooking liquid, then set the pouch aside to rest.

While the cotechino simmers, rinse the lentils under cold water. No soaking needed.

In a heavy-bottomed saucepan or casserole, warm the olive oil over medium heat. Add the onion, celery, and carrot. Cook, stirring occasionally, until soft and lightly golden — about 8 minutes.

Add the garlic cloves (whole or minced) and tomato paste. Stir for 1 minute until the paste darkens slightly.

Add the lentils, bay leaves, reserved cotechino cooking liquid, and enough broth to cover by about 2 cm (roughly 500 ml). Bring to a gentle boil.

Reduce to a steady simmer. Cook uncovered for 25–30 minutes, until the lentils are tender but still holding their shape. Add a splash of broth if they start to dry out.

Season with salt and black pepper now — only once the lentils are fully tender. Taste and adjust. Remove the bay leaves.

Lift the cotechino from its pouch and rest for 5–10 minutes. Slice into rounds of 1.5–2 cm — thinner and they collapse, thicker and the ratio is off.

Serve the lentils in warmed shallow bowls or on a warmed deep platter. Lay the cotechino slices on top, scatter with parsley, and finish with a drizzle of olive oil.