Cotechino Con Lenticchie Recipe
by Café Fiorello’s Chef Raffaele Solinas

On December 30th, I went to a food demo at Café Fiorello featuring the traditional Italian soup, Cotechino and Lenticchie, that is eaten on New Year’s Eve for prosperity and good luck. Café Fiorello’s executive chef Raffaele Solinas demonstrated how to make the meal and handed out samples to passersby.

I took a friend along with me and both of us enjoyed the soup immensely. Let’s just say that black eyed peas are no longer my favorite bean for the New Year. Although the beans were flavorful, it was the sausage that I couldn’t get enough of. I told Chef Solinas that finding the correct sausage is always the most challenging part for me in replicating recipes after attending a a special food event. I then asked where he bought his sausage. “I made it,” he replied…”I’ll send you the recipe.” (See that’s why I love chefs so much – their generosity of spirit.)

Cotechino Con Lenticchie recipe
Although I wasn’t able to get the recipe in time for the new year, Chef Solinas was kind enough to send it to me. Now I (and you) have it on file for next year! Not only did Chef Solinas share his pork sausage and lentils recipe, but he also shared a little of the history behind the tradition…

The History

Cotechino or Cotechino di Modena, also sometimes spelled cotecchino or coteghino, is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status. Zampone Modena is closely related and also has PGI status.

As Served with Polenta and Lentils:
Cotechino dates back to around 1511 to Gavello, where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so made the cotechino.

Mirandola developed its own specialty enveloped in a hollowed out pig’s trotter, named the Zampone.

By the 18th century it had become more popular than the yellowish sausage that had been around at the time, and in the 19th century entered mass production in and around the area.

Cotechino is often served with lentils or cannellini beans with a sauce alongside mashed potatoes, especially around the New Year.


(And for the super-cooks, Chef Solinas shared the ingredients for his homemade cotechino…)
Ingredient – Quantity(g) – % of Meat+Fat+Skin
Pork shoulder meat – 1645 – 35
Pork belly (about 60/40 fat/lean) – 1645 – 35
Pork Skin (fatless) – 1362 – 29
Salt – 82 – 1.7
Cure #1 – 7 – 0.15
Dextrose – 18.4 – 0.4
Coriander powder – 1.7 – 0.037
Nutmeg – 0.5g – 0.011
Clove – 1 – 0.022
Mace – 0.5 – 0.011
Cinnamon – 1 – 0.022
Cayenne – 1.4 – 0.03
Black pepper (cracked large) – 6 – 0.129
White pepper (ground fine) – 6 – 0.129

Now, I see why people refer to cooking as a science. Those are some precise measurements. Give me a little while and I will be able to figure out how to make my own sausage too! Meanwhile, I’m going to have to go back to Café Fiorello to get my authentic Italian cravings satisfied!

Café Fiorello
1900 Broadway (between 63rd and 64th Street)
New York, NY 10023

I know that the New Year has come and gone for this year, but did you eat anything traditional on January 1st? If so, what was it?

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  1. says

    I love sausage especially when it’s spicy but how am I supposed to make this recipe? Wish he gave you the recipe with teaspoon measurements. Hehe

  2. susie says

    Happy New Year! I am so looking forward to the changes to the site. Enjoyed it last year and looking forward to exciting new things this year.
    To answer you question, I try to do something different each year. Introduce a new dish I never tried. so during the holidays I did my first: spinish, collard greens, white cabbage, devil eggs, hazelnut chocolate cake, & chicken marsela dishes. Not to blow my horn, but it was SOOOO delicious. Oh yeah, corn cake and pumpkin bread. I was feeling very creative this year. I just got tired eating the same delicious traditional spanish food and needed to incorporate something new for the family.

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