The tradition of bringing a rich tray of lentils and cotechino to the table on New Year's Eve is now widespread throughout Italy, although it is a custom typical of northern regions.
But did you actually know that the tradition of eating lentils on New Year's Eve dates back to Roman times? Apparently, they were the ones who introduced the custom of eating lentils on the stroke of the New Year, as a good omen.
So, every year, they prepare plenty, in the hope that every grain is an extra penny in the bank account.
Whether it is true or not, we do not know... we do not seem to have heard of people becoming millionaires after a plate of lentils! But the beauty of traditions lies in the veil of mystery they carry.
We like to believe so, and so we will continue to cook them every 31 December, to eat them at the stroke of midnight between a sip of prosecco and a bite of panettone.
And if you have a nice plate of lentils left over after dinner again this year, we recommend how to transform it with a touch of fantasy. Discover the recipes we have tried out for you.
Lentil meatloaf
Who knows why but lentils are always left over on New Year's Eve! When you prepare them before the dinner you are tempted to ‘drop’ just two for good luck and then at the end you cook the whole bag.
So you end up with a pot full of lentils and a full belly, but you don't want to throw them away? Instead, turn them into delicious meatballs or burgers to be eaten with some bread and a fresh salad, to start disposing of the excesses of the previous days!
Ingredients
- 250 g cooked lentils
- 2 eggs
- 100 g breadcrumbs
- parsley and salt to taste
- 50 g grated cheese
- olive oil to taste
Method
In a food processor pour the lentils with the grated cheese and salt, blend for a few seconds and then add 1 egg, chopped parsley and a tablespoon of olive oil.
Now you can make the meatballs.
When you have finished the mixture and the meatballs are ready, you can beat the other egg in a bowl and pour the breadcrumbs onto a plate. Dip the meatballs first in egg and then in breadcrumbs. If desired, you can fry them in plenty of hot oil or bake them in the oven or air fryer for 15-20 minutes.
Bruschette with lentil cream
Another quick and tasty idea to use up leftover lentils from dinner are nice toasted bread bruschettas filled with a lentil cream. Perfect to accompany an aperitif or to serve as an appetiser for a light dinner. They can be prepared in no time!
Ingredients
- 200 g ready-prepared lentils
- 2 tbsp olive oil
- parsley
- 1 baguette
Method
Pour the lentils and 1 tablespoon of oil into the food processor and blend until a lump-free mixture is obtained. In a frying pan brush the remaining oil and toast the baguette slices.
Arrange the bread slices on a cutting board, spread the lentil cream and finish with a sprinkling of chopped parsley.
Savoy cabbage rolls and cotechino cream
And if you have some leftover cotechino instead, what do you do with it? You could warm it up and eat it with some bread, but to make it even better you can try these tasty cabbage rolls with a creamy filling.
Rich in fibre and low in fat, savoy cabbage is ideal for this recipe because it mellows out the savouriness of the cotechino and once cooked it seems to melt in your mouth!
Ingredients
- 1 cotechino (or slices of leftover cotechino)
- 6 cabbage leaves
- 1 lemon
- olive oil to taste
- grated cheese
Method
Bring water to the boil in a large pot and blanch the cabbage leaves for a few seconds. As soon as they have softened, transfer them to a clean tea towel to dry well.
In a bowl, pour the cooked sausage and the grated rind of 1 organic lemon and blend with an immersion blender until creamy.
Open the savoy cabbage leaves and add a spoonful of mixture on top of each leaf; close the roulade and place it on a baking tray drizzled with a little oil.
Proceed with the remaining leaves, sprinkle a little grated cheese and bake in a hot, static oven at 200° for about 10 minutes.