Cotechino Ravioli in Lentil Broth elevates the classic pairing of cotechino and lentils to a refined culinary experience, ideal for New Year’s Eve celebrations. Michelin-starred Chef Marco Martini proposes a dish that skillfully balances tradition and innovation.

The central idea is to deconstruct the classic preparation, maintaining the characteristic flavors but enhancing them through innovative techniques and presentations. The cotechino, a rich and flavorful sausage, is transformed into a delicate filling for homemade ravioli, while the lentils become an aromatic and light broth, enriched with smoky and spicy notes.

Ingredients

For the Lentil Broth

For the Pasta and Filling

For Plating

Procedure

Lentil Broth Preparation

1. In a medium-sized pot, heat a drizzle of EVOO over medium heat. Sauté the diced celery, carrots, and onion along with two cloves of garlic, bay leaf, and rosemary until the vegetables are softened and translucent.
2. Add the lentils and pour in 2 liters of water. Introduce the peeled tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
3. Once cooked, strain the mixture through a fine-mesh sieve, reserving the lentil broth and keeping it warm. The strained lentils can be repurposed (after removing the aromatics) into a purée or a creamy pâté.

Pasta and Filling Preparation

1. For the pasta dough, combine the flour, egg yolks, whole egg, and a pinch of salt in a mixing bowl. Knead the ingredients until a smooth and firm dough forms. Wrap the dough in parchment paper and refrigerate for at least 1 hour to allow the gluten to relax.
2. Crumble the pre-cooked cotechino into a malleable filling.
3. Using a pasta machine or rolling pin, roll out the dough into thin sheets. Cut the sheets into 5 cm squares. Place a small amount of cotechino filling in the center of each square. Fold the squares to form ravioli, ensuring the edges are sealed tightly to prevent filling leakage during cooking.

Final Assembly and Plating

1. Bring a pot of salted water to a rolling boil. Carefully add the ravioli and cook until they float to the surface and are cooked through (approximately 3-5 minutes, adjust based on pasta thickness).
2. Remove the ravioli from the boiling water with a slotted spoon and distribute them among individual serving bowls.
3. Ladle the warm lentil broth over the ravioli. Garnish with finely crumbled dried mushrooms and fresh marjoram leaves.

Marco Martini

Retsaurant Marco Martini Rome

The Temple of  Taste

A splendid winter garden in the middle of the Roman San Saba district, situated just a few minutes from the Colosseum and from the Orange Trees Garden. In the centre of Rome but with an International atmosphere. Natural light filtering through the glass roof and the green climbing plants decorating the hall create a warm and informal setting.

Marco Martini’s dishes draw inspiration from the culinary traditions of Rome and the Lazio region, infused with an international perspective. While his approach involves in-depth research and meticulous technique, the consistent homage to time-honored flavors ensures that his creations are both evocative and readily recognizable to all palates.

His dedication to sourcing organic raw materials that meet his exacting standards presents a considerable challenge, due to the difficulties inherent in consistently procuring such high-quality produce.

Rather than adhering to specific ingredient biases, Chef Martini is guided by the availability of seasonal ingredients and spontaneous inspiration. A close examination of his menu reveals a minimalist philosophy: each dish is built around a core of no more than three key ingredients, allowing the inherent flavors of the produce to shine.