Title: Velvety Lentil Soup with Crispy Cotechino – A Hearty Italian Antipasto
Category: Antipasti
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried lentils | 250g |
| Onion | 30g |
| Bay leaves | 2 |
| Cloves | 3 |
| Juniper berries | 3 |
| Extra virgin olive oil | 30g |
| Black pepper | A pinch |
| Vegetable broth | 550g |
| Red wine | 40g |
| Smoked pancetta | 60g |
| Cotechino sausage | 100g |
Instructions
Step 1: Prepare the lentils
Begin by cooking the lentils. In a large non-stick pot, heat the extra virgin olive oil over low heat. Once warmed, add the finely chopped onion and sauté it gently until it becomes translucent and aromatic. Add the bay leaves, juniper berries, and cloves to infuse the oil with rich flavors. Stir occasionally to ensure the onion does not burn, as we are looking for a delicate base to our soup.
Step 2: Add the pancetta
Cut the smoked pancetta into thin strips, roughly 1 cm wide. Add the pancetta to the pot with the onion mixture, allowing it to render its fat and become lightly crispy. Stir well so the flavors combine. This will form a savory base for the lentil soup, giving it a depth of flavor.
Step 3: Incorporate the lentils and wine
Add the dried lentils to the pot, stirring them gently so that they absorb the flavors from the pancetta and onion. After a few moments, deglaze the pan with the red wine, allowing it to simmer and evaporate slightly. The wine will enrich the flavor profile of the soup, adding a subtle acidity to balance the richness of the pancetta.
Step 4: Simmer the lentils
Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot with a lid, reducing the heat to low. Let the lentils cook for about 50 minutes, stirring occasionally to prevent them from sticking to the bottom. Keep an eye on the pot, ensuring the lentils remain submerged in the broth. If necessary, add a little more broth to maintain the right consistency.
Step 5: Prepare the crispy cotechino
While the lentils are cooking, remove the casing from the cotechino sausage. Cut the sausage into small 3-4 mm cubes. In a separate pan, sauté the cotechino over medium heat for 5-6 minutes, without adding any oil. The cotechino will begin to crisp up, releasing its flavors and fats. Once it is golden and crispy, remove the cotechino from the pan and set it aside, keeping it warm.
Step 6: Blend the lentil mixture
When the lentils are tender and nearly cooked, remove the pot from the heat. Use an immersion blender to carefully purée the lentil mixture in the pot, creating a smooth, velvety texture. As you blend, slowly add the reserved vegetable broth, a little at a time, to achieve the desired creamy consistency.
Step 7: Strain the soup
For an extra-smooth texture, strain the blended lentil mixture through a fine sieve or colander. This step will remove any remaining pieces of skin or herbs, leaving you with a silky-smooth velvety soup.
Step 8: Serve the soup
Once the soup is smooth and creamy, ladle it into individual serving bowls or terracotta cups for a rustic presentation. Top each serving with the crispy cotechino pieces and a spoonful of the reserved cooked lentils for added texture and flavor. You can garnish with a sprinkle of fresh herbs or an extra drizzle of olive oil for a touch of elegance.
Step 9: Enjoy your meal
Your velvety lentil soup with crispy cotechino is now ready to be served as a warming, hearty antipasto. This rich, flavorful soup combines the earthy goodness of lentils with the savory, crispy cotechino, making it a perfect dish for any special occasion or festive meal.
Enjoy this delightful and satisfying Italian-inspired dish as part of your holiday spread or as a comforting starter for a cozy meal with loved ones.
