Potato Nest with Lentils and Cotechino (Nidi di Patate con Lenticchie e Cotechino)
Category: Side Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Butter | 60 g |
| Egg yolks | 3 |
| Fine salt | to taste |
| Nutmeg | to taste |
| Grana Padano DOP (or Parmesan) | 60 g |
| Dried lentils | 300 g |
| Shallot | 1 |
| Carrot | 1 |
| Celery | 1 stalk |
| Extra virgin olive oil | 30 g |
| Rosemary | 2 sprigs |
| Bay leaves | 3 |
| Vegetable broth | 500 g |
| Cotechino (Italian sausage) | 300 g |
Instructions:
-
Prepare the Lentils:
Start by soaking the lentils in a large bowl filled with plenty of water. Let them soak for about two hours, changing the water a couple of times to help soften the lentils. You can cover the bowl with plastic wrap while the lentils soak. -
Cook the Lentils:
After the lentils have soaked, drain them well. In a separate pan, finely chop the shallot, carrot, and celery stalk. Add them to the pan with a bit of extra virgin olive oil. Cook over medium heat until softened and fragrant. Add the soaked lentils along with bay leaves and rosemary. Gradually pour in the vegetable broth, ensuring the lentils are just covered. Let the lentils simmer for around 40 minutes, until they are tender and the liquid has mostly evaporated. Set the cooked lentils aside. -
Cook the Cotechino:
While the lentils are cooking, it’s time to prepare the cotechino. Place the cotechino sausage in a large pot and cover it with water. Add a couple of carrot slices and celery stalks for extra flavor. Prick the cotechino with a toothpick to allow the fat to render out during cooking. Cover the pot and let the sausage cook over medium heat for about two hours. Once the cotechino is fully cooked, remove it from the pot, discard the skin, and slice the sausage into 1 cm thick pieces. Set aside. -
Prepare the Potato Nests:
While the lentils and cotechino are cooking, you can start making the potato nests. Boil the potatoes in salted water until they are tender. Once cooked, peel the potatoes with the help of a small knife. Mash them until smooth, then add the egg yolks and grated Grana Padano cheese. Season with salt and nutmeg to taste, then mix everything together until you have a smooth and creamy potato mixture. -
Shape the Nests:
Transfer the mashed potatoes into a piping bag fitted with a star-shaped nozzle. Preheat your oven to 200°C (180°C if using a fan-assisted oven). On a baking tray lined with parchment paper, pipe the mashed potato mixture into small nests, making sure to create a slight indentation in the center of each nest. Bake the potato nests in the preheated oven for 20 to 25 minutes, or until golden and slightly crispy on top. -
Assemble the Dish:
Once the potato nests are done, it’s time to assemble the dish. Carefully cut the cotechino into slices and remove any skin. Take the baked potato nests out of the oven and, while they’re still warm, fill each nest with a spoonful of the cooked lentils (you can gently reheat them if needed). Place a slice of cotechino on top of each nest. -
Serve:
Serve the potato nests with lentils and cotechino while they are hot. These delightful nests are the perfect side dish to accompany a hearty main meal or to serve as a delicious centerpiece for your festive table.
Serving Suggestions:
These potato nests make an excellent accompaniment to roasted meats, especially during holiday dinners. They also pair wonderfully with a light green salad or a simple vegetable side to balance the richness of the cotechino and lentils.
Enjoy your Potato Nests with Lentils and Cotechino, a traditional Italian dish with a hearty, comforting flavor that will surely impress your guests!
