Zampone lentil

Zampone lentil

Zampone is a foot stuffed pork native of Modena. The zampone with lentils, like cotechino with lentils, is the essential Italian dish of the Year’s Eve, a symbol of good omen for the new year. Indeed, it is a dish that Italians eat after the meal’s Eve at midnight to wish a happy new year.

Ingredients for 8 people

  • Zampone precooked – 1 kg
  • Lenses – 400 g
  • Peeled tomatoes – 1 small can
  • Carrot – 1
  • Celery – 1
  • Onion – 1
  • Extra virgin olive oil
  • Laurel
  • Pepper
  • Salt

Zampone lentil 1

Preparation of zampone with lentils

Start by washing, peeling and cutting vegetables. Rinse the lentils under running water and let them drain in a colander. Meanwhile, boil a pot of water and cook zampone following the directions on the package.

In another pan, fry the vegetables with a little olive oil. Add the lentils, bay leaf and peeled tomatoes, then cover with boiling salted water, pepper and cook over low heat. If necessary, add a little boiling water while cooking. Before the end of cooking, add the zampone in lentils and cook for a few minutes.

Zampone lentil 2


If you have the opportunity, you can also make this recipe with fresh zampone, but you will need several hours to cook. The zampone with lentils can be enjoyed with Lambrusco.

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