Cotechino with lentils (and kale and mushrooms)


#1

(While I don’t like promoting Batali, this is great.)

Little City Meats in North Beach San Francisco is now carrying this all year.

They import them.

http://www.mariobatali.com/recipes/cotechino-with-lentils/

I made them with sauteed kale and a few (precious) morels. What a special dinner.


#2

Like the morels. Just had some tonite picked in the Mt Shasta forest. Out of this world.


#3

We used to live in Grants Pass, OR, and would get local ones at our Saturday “growers market.” Did you get them at a market or an individual?


#4

I was at the mc cloud mushroom festival. I bought some from a woman selling them at a booth. She said they were picked in the Shasta forest. Some of the best I have ever had.


#5

A local chef got some a few years ago from a forager who got them post-wildfire. Evidently the ash is good for them.


#6

I love cotechino. They made it once at A Cut Above, and then tried it again from this butcher shop that made a fantastic version in Santa Cruz. Wish they would ship!

Now I get it at https://www.guidimarcello.com/ in Santa Monica.
They have one that takes 20 minutes in boiling water to prepare, and then we pressure cook the lentils for a fast, easy dinner.


We love it with roasted cauliflower. Sorry for bad focus.


#7

This cooked covered at a low boil for 90 minutes and the lentil took 20. And, yay, we have leftovers :slight_smile:


#8

My second pic from above is leftovers. Great as leftovers!