Cotechino with lentils

To cook a cotechino: If you have the industrial kind follow the directions on the package, which usually call for it to be boiled in its pouch for a half hour or so. If you have the raw variety, such as the one from A.G.Ferrari, prick it all over with a fork, then put it in a pot of cold water (a fish boiler is perfect here) and bring the pot to a slow simmer. Cook over a low flame for 2-3 hours; during this time the cotechino will give off quite a bit of fat, and shrink considerably. To make the lentil "soup", which is from the Abruzzi region, you'll need the ingredients listed above. Soak the lentils overnight. The next day drain them, transfer them to a pot, and cover with lightly salted cold water. Bring the pot to a simmer, add the remaining ingredients except the cotechino, and cover. Simmer gently for about 2 hours.

While the lentils are cooking put the pricked cotechino in a second pot with cold water sufficient for it to float (assuming you're starting with a raw cotechino). Bring the pot to a slow boil and cook it for about 2 1/2 hours.

Serve the cotechino, cut into half-inch slices and serve it at once -- they're not so good cold, nor do they take well to reheating.