Tag: lentils

Cotechino and lentils: all the secrets of a ritual dish – Italian Cuisine

Lentils are one of the oldest foods while cotechino was born during the siege of Mirandola in the 16th century. History, meaning, secrets and recipes of a must for New Year's Eve: a wish for a 2021 full of hope

This year, for everyone, the rite will be celebrated at home: cotechino (or zampone) with lentils as a first course of the new year. It is a greedy ritual, which combines the abundance of a very Italian salami – as far as possible from the light concept (semel in year licet insanire, we agree, given that it is the dinner par excellence) – the imposing meaning of first legume grown in history. There are testimonies of harvests carried out five thousand years ago, not to mention the social aspect, including the religious one: it is easy to think of the episode of the lentil dish between Esau and Jacob, one of the most cited in the Old Testament.

Castelluccio, the IGP lentils

The permanent presence of lentils after midnight on December 31st is due to the Romans that beyond the pleasure of taste, considered the legume as an investment for the months to come and gave it a full pouch – the leather bag to keep tied to the belt – on the last day of the year. The hope is that they would turn into sound coins, but badly they ended up in the pot. And for the less well-off, a real wealth remained, given the high nutritional value. Italy abounds in excellent lentils, starting from the two PGIs that touch Castelluccio of Norcia (on the border between Marche and Umbria) and the Apulian Altamura: the important thing is that before cooking them over low heat – they must be soft, but not undone – should be soaked in the night between 30 and 31.

Pico's (culinary) genius

As for the beloved cooked salami, it will not boast the spirituality of the legume, but it has medieval and noble origins, due (apparently) to the genius of Pico della Mirandola, in 1511: he advised the Mirandolesi, besieged by papal troops, to slaughter the few pigs left in the stables by putting the meat inside the legs and rind of the poor pigs, with lots of spices. Twist: the product was very good, perhaps fatter than those we will eat on New Year's Day but they were under siege and had other problems … Cotechino is zampone – so different in appearance – they still have the same filling: lean and fat pork, coarsely minced, combined with the animal's rind, very finely chopped. All flavored with pepper, nutmeg, cloves, depending on the secret hand of the butcher, also some artisan producers add cinnamon and even wine.

Cotechino and zampone

But then the difference? It is the casing: the pig's leg, strictly the front one, for the zampone; the natural or artificial casing for cotechino. The first is a little more consistent in terms of calories, because the rind of the leg releases fat during cooking, but the second also doesn't mess with calories. The content varies from norcino to norcino, but the skilfully spiced dough tends to include 60% of fresh lean meats (shoulder, leg, neck and shank pulp), 20% tender rind and 20% throat, bacon and bacon.

A Bottura passion

Where is it at the top? It cannot be said that far from Modena they are of poor quality, but the history and the only Italian IGP – for both – make the city of Ghirlandina and Massimo Bottura (who is crazy about it, he says so serenely) the Italian capital. Last question: better fresh or pre-cooked? It depends on the time available. In the first case, cotechino or zampone should be pricked, wrapped in a cloth or in aluminum foil, placed in a pot with cold water and left to boil for at least a couple of hours. In the second, however, 20/30 minutes in boiling water are enough. With the same producer, there is no match: the first wins …

Lentils types – Italian Cuisine – Italian Cuisine

Green, red, black, brown, shelled: all the variants of this legume, often unjustly confined to New Year's Eve

Too often we see them confined to New Year's Eve. And instead they are a tasty dish to prepare in a thousand ways, also thanks to the large number of variety that distinguish this legume. We are talking about the lentil, the oldest legume known to man, already cultivated seven thousand years ago. A healthy food like few: digestible and fat-free, lentils have about 25% protein, 53% carbohydrates and 2% vegetable oils. They are also rich in phosphorus, iron and B vitamins, and are particularly useful for the proper functioning of the intestine. From a nutritional point of view, 100 grams of lentils is equivalent to 215 grams of meat. To help the assimilation of proteins, it is advisable to eat them together with cereal-based foods: green light, therefore bread, or menus that also include pasta or rice. But what are the varieties of lentils in circulation today? And which are the most suitable recipes? Here, then, is how to orient yourself in the fantastic world of lentils.

The Canadians

I'm the most popular in the world: the Canada it is the main producer. In fact, while the other large producers of this legume – India, China, Iran – allocate a large part of their production to self-consumption, Canada exports almost all of it. Result, in 2012 – according to Coldiretti – almost 30 million kg of lentils were imported into Italy, 19 million from Canada alone, followed by the United States, Turkey and China. While Italian production reaches just 1.5 million kg. Lentils greens Canadians are distinguished by the big dimensions: usually they do not require soaking (useful to make them softer, but it risks compromising many properties) and cooking takes place in about twenty minutes. On the market they are also already pre-cooked in a jar. After cooking they remain compact, which is why they lend themselves well to “dry” side dishes.

Puy

Originally from Auvergne, in France, are very small, colored lentils dark green, and particularly valuable. They are ideal for a simple soup, with extra virgin olive oil, celery, garlic and sage as a condiment. But, due to their intense flavor, they also lend themselves well to more complex recipes.

The Egyptians

The red Egyptian are a variety middle Eastern especially suitable for mashed potatoes and creams. Also good with couscous or to combine with cereals in tasty soups. The color is one brownish to red: should not be confused with the red-orange of hulled lentils.

Armuña

Spanish variety tending to yellow. Both in Spain that in France there are numerous variants of lentils blondes, suitable for both soups and salads.

Like caviar

Black and shiny like the famous type of caviar, the black beluga they are distinguished by their low fat content: particularly delicate and versatile, they perform best in tasty salads and other “dry” recipes. They are grown both in Italy and Canada.

Decorticate

They are lentils of different varieties deprived of the peel. For this reason they are even more digestible, easy to cook and also suitable for feeding children. They can be recognized by their typical color Orange.

Colfiorito

Quality production that comes fromUmbria: L'Colfiorito plateau it is located at an altitude of 800 meters, also extending into the Marche region. Colfiorito lentils are almost as small as those of Castelluccio, but from greenish color. They are tender and cook in 20 minutes: they do not require soaking and do not flake with cooking. They are among the most suitable for the classic recipe with zampone and cotechino.

Directly from the Pian Grande

Although the Italian production is very limited, our native varieties are by far the largest quality. The first place, probably, it is up to Castelluccio lentils, grown on the Apennine plateau of the same name in Umbria (the Pian Grande and Pian Piccolo), with the neighboring Marche territories (such as Pian Perduto, which the inhabitants of Visso stole in 1522 from those of Norcia after an epic as well as unusual battle), at 1350 meters above sea level. Very small and from brownish-green color, is an IGP brand: it is characterized by the taste strong and very thin skin. It does not require soaking and cooks quickly. It is perfect for the classic New Year's Eve recipe.

Onano

It comes from the volcanic soils of the province of Viterbo: round and colored light brown, it is called the "lentil of the Popes". It is said that Papa Pius IX loved to consume them to console himself after the setback suffered for the loss of temporal power. The typical recipes include originals pairings with fish, from lentil purée with prawns and clams to lentils with baby octopus and polenta. Without forgetting the strozzapreti (irony of history) with lentils, clams and mussels.

Rascino

Originally fromPlateau of Rascino, in the province of Rieti, is grown between 900 and 1300 meters above sea level. Slow food Presidium, the lentil of Rascino, is from brownish color and small in size.

Ventotene

Color light brown, is grown on the small Lazio island. It cooks in about 60 minutes and gives life to dishes such as the cream of lentils and mussels.

Santo Stefano di Sessanio

Very rare variety grown on the slopes of Gran Sasso, in Abruzzo, at over a thousand meters above sea level: very small, does not require soaking and has a very similar taste to that of Castelluccio. Slow food Presidium, has a purplish-brown color. The small size favors fast cooking and the absence of soaking.

Agricultural Valley

Color dark brown, medium size, this product of the hinterland Caserta it is one of the most suitable for New Year's Eve.

They murmur

Mormanno lentils are a variety Calabrian very small, brownish-green in color, the southernmost among those grown on the Apennine plateaus

Altamura

Lentils green giants of Altamura they are the progenitors of Canadian greens: until the 1970s they were widely exported to both Canada and the United States. Then, after the collapse of production, they were recently rediscovered. For this type of lentils, however, there is a need for a soaking 3-4 hours. The typical recipe? Soup with oil, garlic, extra virgin olive oil and bay leaf. Or with pasta.

Villalba

Other type of color large green, the largest in Italy with its diameter of 8 mm: Slow food presidium, this Sicilian product requires soaking for about 12 hours and cooking for 30 minutes. With a sweet taste, Villalba lentils are excellent in soups and summer salads.

Leonforte

It is the most valuable black lentil of Italy: this Sicilian cultivar can be used both for tasty soups and original couscous.

The smallest

Another island jewel, Slow food presidium, lentils of Ustica I'm the smallest in Italy. Samantha Cristoforetti even took them into space. The two classic recipes are the soup, enriched with local vegetables and flavored with basil or wild fennel, and pasta and lentils, prepared with broken spaghetti.

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Cooking school: lentils, how to clean and cook them – Italian Cuisine

Lentils, good and healthy, are a special ingredient for auspicious recipes. Find out how to use them in the kitchen.

Did you know that lentils are the oldest legume cultivated by man? Since 7000 BC there are traces of their existence, from the small and tasty mountain ones to the brown and red ones of the southern regions. Now they are preparing to triumph on our tables in the New Year's Eve.

Find out how to treat legumes and vegetables for successful dishes by participating in our course

The countless beneficial properties of this legume

Lentils are also known as la meat of the poor, as sources of potassium, iron, phosphorus, folic acid, zinc, copper, magnesium, pantothenic acid, thiamine, niacin and vitamin B6. All these properties make them more digestible than other legumes, also due to their thinner skin. After sowing in January and harvesting in August, we find them dried all year round and in all colors: red, orange, yellow, black and brown.

How to clean lentils in the best way

Like all other legumes, lentils go too wash in cold running water before use, taking care to eliminate waste. A simple trick to understand which lentil to keep and which not, is to eliminate all the shriveled seeds that float once immersed in water. In general, after soaking, it is best to remove the water and rinse them well before cooking.

The importance of slow cooking

Preparation and cooking times vaccording to the size of the legume: for small lentils, such as those from Castelluccio, just half an hour of soaking and twenty minutes of cooking in plenty of boiling water. If you use large lentils, soak them for two hours and then put them to boil for an hour. If you owe them instead accompany with cotechino, boil them for 40 minutes and then finish cooking (at least another 40 minutes), with the meat over low heat. In fact, it is essential for all legumes to cook very slowly, over low heat so that the water "quivers". If cooked over a high flame they never become tender, they break and are emptied. Traditional cooking in clay pots or flask even better as the Tuscan tradition wants for example, they are among the best. Cooking in an earthenware pot gives the dish a special flavor, but takes longer. When cooking with the flame at a minimum it is important to simmer and never boil, continuing to add hot water if necessary. In addition, throughout the cooking, the lentils must be constantly covered by water. To reduce the time you can use the pressure cooker: you proceed by skimming the lentils and closing only when no more foam is formed.

One of our favorite recipes with lentils

To enhance the flavor to the maximum, one of the best recipes is also the simplest and fastest one: the soup. Just fry a clove of garlic with a little chilli in extra virgin olive oil, add the lentils directly and continue adding water until cooked. And finally, serve with croutons and a drizzle of raw oil.

Text by Giulia Ubaldi