Millefoglie di cotechino e lenticchie

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Millefoglie di cotechino e lenticchie
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it de es br fr
998
Calories per serving
  • Energy Kcal 998
  • Carbohydrates g 40
  •   of which sugars g 3.9
  • Protein g 24.5
  • Fats g 82.1
  •   of which saturated fat g 28.02
  • Fiber g 3.6
  • Cholesterol mg 118
  • Sodium mg 1889
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 2 h 20 min
  • Serving: 6
  • Cost: Low

PRESENTATION

Millefoglie di cotechino e lenticchie is honestly a really tasty way to bring the festive spirit of Emilia-Romagna right to your table. This dish, which is awesome, beautifully blends tradition and creativity, making New Year’s Eve super special. In Italy, especially for Capodanno, cotechino and lentils are loved. But, this millefoglie di cotechino e lenticchie gives a modern, crisp twist. Really cool. Instead of the usual presentation, you get layers of flaky rosemary puff pastry, creamy lentils, and slices of tender cotechino stacked into a fancy appetizer. It transforms a classic dish into something you’d find at a grand celebration—while keeping those comforting flavors everyone loves.

This ricetta millefoglie cotechino lenticchie isn’t just visually appealing—it’s packed with rich, earthy goodness typical of antipasto cotechino e lenticchie. Each bite combines moist sausage flavor, a velvety lentil cream, and a rosemary hint from the pastry. Pretty simple. People in Emilia-Romagna really know how to elevate simple ingredients like pork and lentils. No question. This version honors that old-school vibe with a fresh twist. Perfect for those who enjoy the cotechino in crosta concept, but in smaller, easy-to-eat portions. These stacks work wonderfully as antipasti per le feste or as a starter for a dinner with friends and family.

If you’re looking to refresh your New Year’s table, this is one of those piatti festivi italiani that really hits all the right notes—really, it does—it's a little fancy and super tasty. Who knew a dish with such deep roots in tradizione culinaria italiana could feel so new and exciting? And here's the thing: this innovative approach not only respects the cultural significance of the ingredients but also adds a contemporary flair, making it a standout at any festive gathering.

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INGREDIENTS

998
Calories per serving
Ingredients for 6 puff pastries
Puff pastry 1 lb (460 g) - (2 rolls)
Rosemary 1 sprig
Extra virgin olive oil to taste
for the cotechino
Cotechino 1.4 lbs (650 g)
Carrots 1
Onions 1
Celery 1 rib
Ground black pepper 20
Coarse salt 1 spoonful
for the lentils
Lentils ½ cup (100 g)
Celery ½ rib
Carrots ½
Onions ½
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Millefoglie di cotechino e lenticchie

To make the puff pastry with cotechino and lentils, start by preparing the vegetables: wash, trim, and peel a carrot 1, wash, trim the celery, and remove the outermost strings 2, peel the onion 3, then set the vegetables aside.

Take care of the lentils: rinse them under running water 4 and place them inside a pressure cooker along with the vegetables, pour in enough water to cover the lentils 5, add salt and pepper 6.

Close the pot and cook for 12-15 minutes, then let them cool. If you are not using a pressure cooker, soak the lentils in water for at least 2 hours to soften them before cooking, which will take about 40 minutes. When the lentils are soft 7, let them cool, place them in a mixer 8, and blend until you get a smooth cream 9.

Now prepare the cotechino: place it in a large pot 10 and cover it with water, add the chopped vegetables 11, pierce the cotechino with a toothpick to allow the fat to escape during cooking 12;

cover the meat with a lid 13 and cook over medium heat for about 2 hours. Once cooked, remove the cotechino, peel it, and crumble it 14. Roll out the puff pastry, using a pastry cutter about 4.5 inches in diameter, cut out circles of dough 15 and place them on a baking tray lined with parchment paper.

Prick the pastry with the prongs of a fork 16 to prevent it from puffing up too much during cooking. Finely chop the rosemary leaves 17, place them in a small bowl, and add the olive oil 18.

Use the emulsion obtained to brush the surface of the pastry circles 19. Bake the puff pastry sheets in a static oven at 350°F for about 10-15 minutes or until the surface is slightly golden 20. Now you can assemble the puff pastries: take a plate to serve the single portion, spread a layer of lentil cream 21,

place a pastry disc 22, then cover with a layer of cream and a layer of crumbled cotechino 23, overlap a second pastry circle 24.

and again a layer of lentil cream 25 and one of cotechino 26, finally close with a third disc. Your puff pastry with cotechino and lentils is ready 27 to be served.

Storage

The puff pastry with cotechino and lentils can be stored in the refrigerator for up to 2 days. It is possible to freeze the lentil cream and the cotechino separately if you have used fresh ingredients.

Tip

You can flavor the lentils with bay leaves to make them even more flavorful. As an alternative to fresh cotechino, you can use precooked cotechino, which will reduce the cooking time.

For the translation of some texts, artificial intelligence tools may have been used.
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