Whenever lentil recipes come up in connection with New Year's Eve, the third word that pops into your head, without even searching your memory for it, is “cotechino”.
Well, this New Year we at Mamù are stepping onto the field with five alternative ideas to the usual lentil-and-cotechino feasts. And yes, we know they are just attempts to win over Lady Luck who, as punctual as every year, has better things to do than keep an eye on you.
If you already follow us, you know that in this kind of article we like to give you ideas rather than ready-made recipes. That's because we love to get our readers thinking creatively. Or because we're chronically lazy: you decide.
First idea: beef and lentils
Let's start with a really simple dish that is genuinely easy to make. Serving it keeps the traditionalists happy and pleases anyone who has never been able to stomach cotechino (in every sense).
If you want a good result with this dish, you can use one of our casserole pots. It won't let you down!
This one might come in handy.
Second idea: griddled cuttlefish with lentil cream
Christmas and New Year are also the right time to eat fish. So here is the idea that combines tradition and good luck: griddled cuttlefish on a lentil cream. Despite the fancy name, this tasty fish course takes very little time. Just make the lentil cream and sear the cuttlefish on a griddle (one of ours, perhaps) for a few minutes. Et voilà.
For grilling the cuttlefish, there are our griddle pans.
Third idea: lentil balls (the tactical finger food)
Let's be honest: on New Year's Eve we often end up eating standing up, with a glass in one hand and the hope that the new year will be better in the other. That's why lentil balls are the ultimate solution. They are vegetarian (so your friend who gave up meat years ago is happy too), they are moreish and, above all, you can dip them in spicy or yogurt sauces. The secret here is the crust: they must be golden outside and soft inside. To get light, crispy frying without turning your kitchen into a refinery, you need a quality nonstick pan, the kind that won't even let negative thoughts stick. Take a look at our nonstick frying pans.
If you love fritters, have a look at this courgette and aubergine fritters recipe too.
The recipe: lentil balls
Ingredients for 4 people (about 20 balls):
- 250 g dried lentils
- 1 egg
- 50 g grated Parmesan
- 60 g breadcrumbs, plus extra for coating
- 1 garlic clove
- Chopped parsley to taste
- Salt and pepper to taste
- Seed oil for frying
Method:
- Boil the lentils in unsalted water for about 30 minutes until tender, then drain well and let them cool slightly.
- Mash the lentils with a fork or blitz them briefly, leaving a few whole.
- Add the egg, Parmesan, breadcrumbs, chopped garlic, parsley, salt and pepper and mix into a firm mixture; if it is too soft, add more breadcrumbs.
- Shape into walnut-sized balls and roll them in breadcrumbs.
- Heat the oil to about 170 °C in a deep nonstick pan and fry a few balls at a time for 3–4 minutes, turning them, until golden.
- Drain on kitchen paper and serve hot with a yogurt or spicy dip.
Fourth idea: lentil ragù (the perfect trick)
Want a first course that tastes like a celebration, but tired of the usual tortellini in broth? Lentil ragù is the answer. It's amazing how, well spiced and slowly cooked with a good soffritto, this sauce can fool even the most committed meat-eater in the family. It's perfect with homemade tagliatelle or as the filling for an alternative lasagna. The trick is slow, steady cooking: the lentils must not turn to mush straight away, but take their time to absorb the flavours. For this you need cookware that spreads heat evenly and gently. A shallow casserole or a cocotte would be ideal for the job.
Fifth idea: lentil velouté with seared prawns
Let's finish in style with a “chic” idea for anyone who wants to look like a Michelin-starred chef without going to culinary school. It's the perfect choice if you want to stay (relatively) light and bring something elegant to the table. A smooth red lentil cream, served piping hot, topped with freshly sautéed prawns and a drizzle of raw olive oil. It's a surf-and-turf pairing you don't expect, but it works incredibly well. The prawns only need a quick pass in the pan, but for the velouté you need a large pot where you can blend everything without splashing your freshly painted walls. You'll find the right ones in our section dedicated to stockpots.
Conclusions (and a little superstition)
So there you have it: five ideas to save New Year's Eve from cotechino monotony and, maybe, to finally convince Lady Luck to look your way. Whether you choose beef, fish or lentil balls, what matters is cooking with the right tools (ours, ça va sans dire) and the right company.
