Fried Cotechino with Lentils

Method

1. Rinse the lentils under cold water until the water runs clear.
2. Finely chop onion, carrot, celery, and parsley to make a soffritto.
3. In a large pot, heat olive oil and sauté the soffritto over medium heat until softened and lightly colored.
4. Add the rinsed lentils and stir to coat with the soffritto.
5. Add tomato purée (passata) and enough water to cover the lentils by two fingers. Season with salt.
6. Bring to a simmer, cover, and cook over low heat for 30-45 minutes, until lentils are tender but not mushy. Stir occasionally and add more water if needed.
7. Meanwhile, bring a pot of water to a boil. Prick the pre-cooked cotechino sausage (if in a bag) and boil it in its bag for about 20 minutes according to package instructions.
8. Remove the cotechino from the bag and slice into rounds.
9. Prepare a batter: mix water and flour to a thin pancake consistency.
10. Prepare breadcrumbs from white bread (pancarrè): grate or process into fine crumbs, season with salt.
11. Dip the cotechino slices first in the batter, then coat thoroughly in breadcrumbs, pressing firmly.
12. Heat oil in a deep frying pan to about 170°C (340°F). Fry the breaded cotechino pieces in batches until golden and crispy. Drain on paper towels.
13. To serve, spoon the lentils onto a plate, top with the fried cotechino, and garnish with fresh orange zest.