Grilled Italian Cotechino with Lentils: A Smoky New Year's Tradition

Introduction

In Italy, few culinary traditions are as cherished or as superstitious as serving Cotechino con Lenticchie as the clock strikes midnight on New Year's Eve. Traditionally, this rich, gelatinous pork sausage is boiled and served alongside stewed lentils, which are said to resemble tiny coins, symbolizing a wish for wealth and prosperity in the coming year. However, bringing this dish to the Arteflame grill transforms a humble rustic classic into a gourmet experience with complex textures and flavors. By finishing the cotechino on the searing hot cooktop, you introduce a crisp, caramelized crust that perfectly contrasts with the creamy, savory lentils.

This recipe honors the authentic roots of the dish while embracing the outdoor cooking lifestyle. The smoky nuance from the wood fire elevates the earthiness of the lentils, and the high heat of the plancha renders the fat of the sausage into something truly decadent. Whether you are looking to bring a bit of Italian luck to your table or simply want a hearty, comforting winter meal that warms the soul, this grilled adaptation creates a centerpiece that is as meaningful as it is delicious.

Ingredients

• 1 large Cotechino sausage (approximately 1 lb), usually sold pre-cooked in a vacuum pouch
• 1 ½ cups dried brown or green lentils (Castelluccio lentils are ideal)
• 1 medium yellow onion, finely chopped
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 3 cups vegetable or chicken broth (warm)
• 2 tbsp extra virgin olive oil
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Cotechino and Lentils

1. If your Cotechino is the pre-cooked vacuum-sealed variety, place the entire sealed pouch into a pot of cold water. Bring it to a boil and let it simmer for about 20–30 minutes to liquefy the internal fats and heat it through. If using raw Cotechino, prick the skin all over and boil gently for about 2 hours until tender.
2. While the sausage heats, rinse your lentils thoroughly under cold water. Remove any debris or stones.
3. Fire up your Arteflame grill. You want a medium heat zone for the lentils and a high heat zone for searing the sausage later.

Step 2: Cook the Lentil Base

1. Place a cast iron skillet or a high-heat safe pot directly on the flat cooktop of the Arteflame. Add the olive oil.
2. Add the chopped onion, carrot, and celery (the soffritto) to the pan. Sauté these aromatics until the onion is translucent and the vegetables have softened, stirring occasionally to prevent burning.
3. Stir in the rinsed lentils and the bay leaf, coating them in the oil and vegetable mixture for about 1 minute to toast them slightly.

Step 3: Simmer the Stew

1. Pour the warm broth into the skillet with the lentils. Ensure the lentils are submerged.
2. Move the skillet to a slightly cooler part of the flat top or grate to maintain a gentle simmer. Cook for about 25–30 minutes, or until the lentils are tender but still hold their shape (al dente). Add more liquid if the mixture becomes too dry.
3. Season with salt and pepper only after the lentils are cooked, as adding salt too early can toughen the skins. Remove the bay leaf.

Step 4: Grill the Cotechino

1. Remove the Cotechino from the boiling water (and pouch). Carefully peel away the casing while it is still hot.
2. Slice the sausage into rounds, approximately ½ inch to ¾ inch thick.
3. Place the Cotechino slices directly onto the hot flat top surface of the Arteflame grill. Sear them for 2–3 minutes per side until they develop a rich, dark brown, crispy crust. The rendering fat will sizzle and flavor the griddle.

Step 5: Assembly and Serving

1. Spoon a generous bed of the stewed lentils onto a serving platter.
2. Arrange the crispy, grilled Cotechino slices on top of the lentils.
3. Garnish with fresh chopped parsley and a drizzle of high-quality raw olive oil before serving immediately.

Tips

Mastering this dish on the grill requires managing the distinct textures of the sausage. Cotechino is famous for its soft, sticky texture due to the pork rind (cotica) in the mix. The most critical tip is to not skip the boiling step, even if you intend to grill it. The boiling ensures the gelatinous parts are fully cooked and palatable; the grilling is purely for texture and flavor enhancement. If you try to grill raw Cotechino slices, they will likely fall apart or burn before cooking through.

Regarding the lentils, temperature control on the Arteflame is key. If your fire is blazing hot, keep the skillet further toward the outer edge of the cooktop ring. You want a gentle simmer, not a rolling boil, to prevent the lentils from bursting and turning into mush. Finally, save a little bit of the cooking liquid; the lentils will continue to absorb moisture even after you take them off the heat, and you want the final dish to be saucy, not dry.

Variations

While the classic Cotechino and Lentils recipe is timeless, you can easily adapt it to suit different palates or seasonal availability. These variations maintain the integrity of the dish while offering a new twist on the traditional flavors.

• Spicy Tomato Version: Add a tablespoon of tomato paste and a pinch of crushed red pepper flakes to the soffritto for a reddish hue and a spicy kick that cuts through the richness of the pork.
• Zampone Substitute: If you cannot find Cotechino, look for Zampone. It is the same filling but stuffed into the skin of a pig’s trotter rather than a standard casing. It makes for a dramatic presentation.
• Creamy Mashed Potato Base: For those who aren't fans of lentils, serve the grilled Cotechino slices over a bed of creamy Purè di Patate (mashed potatoes) enriched with Parmesan cheese.
• Cannellini Bean Swap: Substitute the lentils with stewed Cannellini beans with sage and garlic for a Tuscan-inspired variation that is creamier and milder in flavor.
• Balsamic Glaze: Finish the grilled sausage slices with a drizzle of aged Balsamic vinegar just before serving to add acidity and sweetness.

Best pairings

Because Cotechino is a notably rich and fatty sausage, it requires beverages and sides that possess high acidity or effervescence to cleanse the palate. In Italy, the absolute classic pairing is Lambrusco. This sparkling red wine from Emilia-Romagna has the perfect tannins and bubbles to cut through the gelatinous texture of the meat, making every bite feel lighter. If you prefer white wine, a crisp Prosecco or a structured Grechetto can also stand up to the savory flavors nicely.

For side dishes, the lentils usually serve as the starch and vegetable combined, but adding a side of bitter greens is highly recommended. Grilled radicchio or sautéed kale with garlic offers a bitter counterpoint that balances the sweetness of the carrots and the richness of the pork. A basket of crusty, rustic bread is also mandatory to mop up the savory broth left behind by the lentils and the rendered fat.

Conclusion

Grilled Cotechino with Lentils is more than just a meal; it is a culinary embrace of heritage and hope. By taking this dish out of the kitchen and onto the Arteflame, you infuse a centuries-old tradition with the primal element of fire, creating a depth of flavor that boiling alone simply cannot achieve. The contrast between the smoky, crispy edges of the sausage and the tender, earthy lentils creates a mouthful that is deeply satisfying and perfect for cold weather dining.

Whether you prepare this for a New Year’s Eve feast to invite prosperity or simply as a Sunday family dinner, this recipe promises to be a memorable event. Gather your friends around the fire, pour a glass of sparkling red wine, and enjoy a dish that celebrates the richness of life and the joy of good food shared with the people you love.