Many cultures around the world like to ring in the New Year with traditional dishes thought to bring good luck or blessings in the year ahead. In Italy, that dish is Cotechino Sausage with Lentils, often served at midnight on New Year's Eve. Coltivare will serve the traditional “good luck” dish during the holidays but you can also make chef Ryan Pera’s recipe at home. Find the Cotechino sausage in the butcher’s case at Revival Market.

Coltivare Cotechino Sausage with Lentils

(Recipe serves 6)


  • 3  8 oz Cotechino links

  • 2 tablespoons olive oil

  • 1 quart lentils (we use lentils de puy), cooked in water until tender, strained and cooled.

  • 1 shallot, minced

  • 1 medium carrot, small dice

  • ½ cup chicken stock

  • 1 tablespoon sherry vinegar, or to taste

  • 1 tablespoon Italian parsley, chopped

  • 1 butternut squash, peeled, deseeded, steamed until tender, pureed in blender with salt


  1. Preheat oven to 350˚.  

  2. Place a large ovenproof skillet on medium heat and add 1 tablespoon of oil. When oil is shimmering, add the sausages and brown on one side, about 2 to 4 minutes.

  3. Flip the sausage and place in the oven. Cook the sausages until they reach and internal temperature of 165˚. Remove from the oven and set aside.  

  4. Meanwhile in a saucepan over medium heat, add the remaining oil. When the oil is shimmering, add the shallots and cook until translucent, about 1 minute.  

  5. Add the carrots and cook until slightly tender.

  6. Add the lentils and chicken stock to the sauce pot, season with salt, pepper, and the vinegar until properly balanced.

  7. Heat the butternut squash in a sauce pot.  

  8. To serve, spread the butternut squash over a serving platter, spoon the lentils on top of the squash, slice the sausages and place over the lentils, garnish with chopped parsley.

  9. Serve immediately.