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Polenta canapes with lentils and cotechino

Polenta canapes with lentils and cotechino

Recipe Canapes of polenta with lentils and cotechino di of 29-12-2015 [Updated on 04-07-2016]

These polenta canapés with lentils and cotechino are a delicious and finger food alternative to the classic dish that is prepared for good luck on December 31st. As you well know, cotechino and zampone are typical Italian dishes that are traditionally served on New Year's Eve for their meaning of abundance, together with lentils that already symbolized prosperity and luck in Roman times. The Romans in fact used to give a "scarsella", or a leather bag attached to the belt with lentils inside, with the hope that they would turn into many coins;) Then eat cotechino and lentils on the night of the last year is a good omen for a rich and lucky year and we don't want to lose this chance for 2016, do we? ;) I propose the traditional recipe in a modern way, the polenta canapés with cotechino and lentils that will give a chic touch to your party table. I greet you and go to work, in these days I have decided to close my office and to devote myself a little to the big cleaning and maneuvers in Ivano's office, a change of air was what we needed. I greet you and go to start a new day, kisses; *


How to make polenta canapes with lentils and cotechino

Boil 1 small cotechino in unsalted boiling water according to the instructions on the package: generally, it is boiled with all the aluminum packaging

Wash the lentils under running water, then put them in a saucepan with the water and cook for about 30 minutes from the start of boiling.

Once cooked, drain the lentils and season with salt, oil and rosemary.

In a large saucepan, bring 1 liter of salted water to a boil and sprinkle in the cornmeal.

Cook for the time indicated on the package: if you use precooked flour, 10 minutes should be enough, if instead you use corn flour (the one to make the "real" polenta) it will have to cook for about 40 minutes.

Once ready, pour the polenta on a pastry board covered with parchment paper, leveling it to create a uniform layer of about 2 cm thick. Let it cool.

With a 6 cm round shaped pastry cutter, cut into polenta discs.

Grill them on a hot plate sprinkled with a drizzle of oil

Once the croutons have been plated, stuff them with lentils and cotechino. Cut the cotechino into slices and put 1/2 slice on each tart. Cover the other half with the lentils.

Decorate with a little fresh rosemary and serve.

Video: Warm Lentil Salad with Roasted Delicata Squash and Red Onions (December 2021).