Cotechino and Lentils from Creminelli for the New Year and a Giveaway

I remember a  few years ago I entered a Twitter discussion with Divina Cucina on various ethnic culinary New Years traditions. Its interesting the similarities  and differences that can be found between a African American soul food and Italian fare. I grew up eating the mandatory southern influenced   black eye peas and greens to bring in wealth for the new year. The Italians celebrate with a gelatinous  fatty salami that is slow cooked and lentils, which represent coins.

So boy was I happy when a representative from Creminelli asked me if I was interested in sampling some of their products. A little back story here, earlier in the year I had the fortune to actually meet the owner Cristiano Creminelli at a intimate tasting of his products in a  local wine bar. It was very personal and the table got to hear his story of how his family , produced cured meats since the 1600’s in Italy. Cristiano ended up in Utah  to spread the wealth of his family’s knowledge and artistry to the American consumer. I  felt bad I didn’t write up a post that evening. I was late , my pictures were  bad, and the daily grind just overwhelmed me. Now I have a chance to do the brand justice ! I received some wild boar Mortadella and the Cotechiono in the mail to try.

So for the New Year I want to share a recipe and give you a chance to sample the amazing artisan products from Creminelli for the US market.  Now normally Cotechino is slow cooked for hours, but the Creminelli brand only requires 20 minutes of poaching in its plastic pouch.

Cotechino and Lentils from Creminelli for the New Year
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
An Italian New Year's dish of a boiled salami and lentils
  • 1 8 oz bag of lentils
  • 1 small onion diced
  • 1 tablespoon duck or chicken fat
  • 2-3 cloves garlic minced
  • Bay Leaf
  • 2 cups or water or stock
  • salt and pepper to taste
  • 1 Creminelli Cotechino
  1. Cook the Cotechino according to the instructions. It should be boiled for 30 minutes in its plastic pouch and set aside until ready to plate.
  2. In a skillet heat the duck fat.
  3. Add the diced onion, garlic, bay leaf . Saute until softened.
  4. Add the dry lentils and stir to coat with the fat and minced onion, garlic.
  5. Add the liquid and bring to a simmer. Cover.
  6. Cook until tender about 30 minutes. Add more liquid if necessary.
  7. Remove the Cotechino from it's plastic pouch and remove the casing.
  8. Slice and place on the platter of lentils.
  9. Serve warm with mustard.
I did not pre soak my lentils as there is no need to. Many recipes call for the lentils to be soaked for 24 hours. Lentils really don't require soaking and cook very fast.


I will be giving away a Gourmet Artisan Salami Mix from Creminelli. Just leave a comment  sharing your culinary  New Years traditions and spread the word  and follow me via twitter as well. If you already follow me that’s great too! Just  Tweet  ” I just entered to win a Salami Mix from @glamah & @creminelli ”  and post the link for a chance at a second entry and leave a separate comment below. Each comment counts as one separate entry( the New Years tradition and the tweet).

  • This giveaway is only open to US residents.
  • The winner will be chosen randomly .
  • The salami mix will be shipped by Creminelli and will consist of  Barolo, Tartufo and Wild Boar salami (1.5 lbs) a $45 value. One basket per giveaway.
  • No shipping to PO Boxes or overseas due to the sensitive nature of the products.

To all my readers Certain Someone and I would like to wish you a  blessed New Year full of light and peace. Thank you for reading Coco Cooks throughout the years.

Comments Closed

16 thoughts on “Cotechino and Lentils from Creminelli for the New Year and a Giveaway

  1. tracey

    My family is Italian and we always have lentils for the New Year,usually with some pancetta wrapped pork loin stuffed with figs and maybe sausage,roasted fennel,leeks and brussel sprouts,plenty of antipasti,and bread,lots of wine and prosecco,aday filledwith great food,great family and friends and even greater memories. If that little cabin in the picture is yours,that is awesome I LOVE it,it looks so cozy,someplace to make memories as well.May 2012 bring happiness,health,and prosperity to you and your loved ones.thanks for the chance to win such a great prize.

  2. Courtney

    Thank you Tracey. It’s actually the boat house adjacent to the house in Sweden. Love how it was all snowed in and frozen over( the sea).CS took the picture last Christmas.

  3. TheAlchemist

    I don’t eat on New Years, so don’t have and traditions to tell of…of course I’d love to win some wild boar, but I don’t Twitter…

    Happy New Year, Courtney

    Let’s make some soap!

  4. Sam H

    Well… I wouldn’t say that we have any specified NYE food options… but our traditional New Years Day breakfast has become baked french toast–so easy and everyone looks forward to it year after year!!

  5. Jenn Sutherland

    Oooooh, I am JEALOUS that you got a shipment of Creminelli’s AMAZING Mortadella…and I am very intrigued by the Cotechino. Our family’s NYE tradition is to stay home, in our comfy PJs and have a leisurely and late dinner of snow crab and a big green salad, followed by a movie. New Year’s Day has its own food traditions of a slow-cooked seafood gumbo, fortified with seafood stock made from the crab leg shells. Now that I have my own kitchen, we usually stick to the tradition of having some kind of seafood on NYE, but not always crab. Cheers to a new year of good cooking!

  6. Sharon

    We’re cajun and our New Years traditions traditionally include the mandatory black eyes peas and cabbage that is steamed. Of course, a huge pot of gumbo also with basmati rice is the best way to start the year!

  7. Magic of Spice

    Looks like a wonderful dish! I don’t eat meat but typically my friends and I have a Chinese New Years Day brunch, although non of us share that heritage so I am not sure how it started 🙂
    Wishing you a glorious 2012!

  8. Louise

    What a wonderful surprise! Here I popped in to visit you and Cs a Happy New Year and what do I find but my very best favorite traditional New Year’s meal. It sounds delicious and the Mortadella looks heavenly. Don’t you just love the creaminess of a good Mortadella??? You have certainly raised the bar on Cotechino & Lentils. It brings back such warm memories of holidays past. Thank you so much for sharing, Courtney.

    Wishing You and CS a Safe, Healthy, Happy & Prosperous New Year!!! Louise

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