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
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.
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.