Considered since the times of the ancient Romans synonymous with prosperity and fortune (above all for their resemblance to the coins), lentils can not miss at the table on the occasion of the New Year. The classic preparation is that of stewed lentils: after having kept them soaked for a whole night, just cook them for about forty minutes in a saucepan with a fried onion, celery and a chopped carrot, as well as a little concentrate or tomato sauce, and then serve again hot with the addition of salt, a drizzle of oil and pepper. The stewed lentils are the perfect side dish for another great New Year’s classic: cotechino. In addition to this pork sausage, prepared with pork rind, meat of different cuts, bacon, salt and spices, on the tables of Italians on the first day of the new year (but also and especially during New Year’s Eve) it is easy to find his “cousin”originally from Modena, the zampone.
Both accompanied by a lot of bubbles
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