Lentils with Potatoes in Tomato Sauce with Zampone — Ground Pork Salami
Updated: Oct 27
Lentils with Potatoes in Tomato Sauce with Zampone - Ground Pork Salami is a renowned and beloved Italian dish, particularly cherished during the colder winter months when hearty meals are especially comforting. The combination of tender lentils, flavorful potatoes, and rich tomato sauce creates a dish that not only warms the body but also nourishes the soul. This dish has a special place in Italian culinary traditions, often associated with festive occasions and family gatherings, where the warmth of the food parallels the warmth of togetherness.
The star of the dish, Zampone, is a traditional Italian salami made from ground pork that is packed into a pig's trotter. It is celebrated for its robust flavor and unique texture, which enhance the overall dish. The pairing of Zampone with lentils is particularly significant, as lentils are often considered a symbol of prosperity and good fortune in Italian culture. This makes the dish not just a meal, but a representation of hope and abundance for the coming year, especially when served during New Year’s celebrations.
Ingredients and Preparation
When preparing this dish, I find that the combination of lentils and Zampone creates a delightful balance of flavors and nutrients. Lentils are an excellent source of dietary fiber, which supports digestive health, and they are also rich in protein, making them an ideal choice for a satisfying meal. The potatoes add a comforting element, absorbing the flavors of the tomato sauce and the salami, while contributing to the dish's heartiness.
Here’s a detailed recipe for how I prepare Lentils with Potatoes in Tomato Sauce with Zampone:
## Ingredients
- 1 cup of lentils (preferably green or brown)
- 2 medium-sized potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (14 oz) of crushed tomatoes
- 1 Zampone (about 1 pound)
- 4 cups of vegetable or chicken broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
## Instructions
1. **Preparation of Lentils**: Begin by rinsing the lentils under cold water to remove any impurities. Soaking them for about an hour can help reduce cooking time, but it is not strictly necessary.
2. **Cooking the Base**: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
3. **Adding Tomatoes and Broth**: Pour in the crushed tomatoes and stir well, allowing the mixture to simmer for about 5 minutes. Then, add the broth and bring it to a gentle boil.
4. **Incorporating Lentils and Potatoes**: Once the broth is boiling, add the rinsed lentils and diced potatoes. Season with salt and pepper to taste. Reduce the heat to low and let the mixture simmer for about 25-30 minutes, or until the lentils and potatoes are tender.
5. **Cooking the Zampone**: In a separate pot, bring water to a boil and gently place the Zampone in the water. Cook according to the package instructions, usually about 30-40 minutes, until heated through. Once cooked, slice the Zampone into thick rounds.
6. **Combining Flavors**: Once the lentils and potatoes are fully cooked, taste and adjust the seasoning if necessary. Serve the lentil and potato mixture in bowls, topped with slices of Zampone.
7. **Garnishing**: Finally, garnish with freshly chopped basil or parsley to add a touch of color and freshness to the dish.
Conclusion
This recipe not only captures the essence of traditional Italian cooking but also highlights the comforting flavors that come from simple, wholesome ingredients. Enjoy this hearty dish with a slice of crusty bread and a glass of red wine for a truly authentic Italian dining experience.
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Ingredients: easy, total time: 50 min., 4 servings
1 kg Zampone - Negroni /ground pork foot-like salami
2 liters of water for Zampone-salami
Lentils:
4 Tablespoons vegetable oil
400 g lentils, canned, already cooked
1 big onion, finely chopped
2 carrots, finely chopped
1/2 stalk celery, finely chopped
1 and 1/2 tsp dry spice/Vegeta
1 tsp salt
Pepper to taste
150 ml water
3 potatoes, cut into pieces
3 bay leaves
1/2 tsp fresh parsley, finely chopped/ optional
Lentils Spray:
80 ml vegetable oil
3 garlic cloves, finely chopped
2 Tablespoons flour
2 tsp ground red pepper
1/2 tsp salt
150 ml tomato sauce-Rica
100 ml water
1 tsp dry coriander
Preparation:
Put the chopped onion in 4 Tbsp of oil to fry for about 2 minutes; add a dry spice/Vegeta. When it softens, add the finely chopped carrots and celery and let it simmer for a while; add a little water (about 100 ml) if necessary, stir well, and cover the pot. Cook for about 10–15 minutes. Do everything over a moderate heat. After the time has elapsed, add the chopped potatoes, bay leaves, and season with salt and pepper. Cover the pot again and cook for about 10–15 minutes. The water in the pot should be just enough to cover the food, 1 finger above. When the time is up, add the lentils and stir. In the meantime, make a spray now.
Spray:
Pour oil into a small, deep pot and wait for it to heat up. Add finely chopped garlic and fry just until it releases the smell for about 30 seconds, then add flour and mix well. Let it fry for about 2–3 minutes until it turns brown. Then add the ground red sweet pepper, 1/2 tsp salt, and mix again. Pour in the prepared tomato sauce, cook for about 3 minutes, stirring constantly. Then add a little water as needed and dry coriander, and mix well. Cook for another 3 minutes, stirring constantly. Turn off the heat and pour the lentils into the pot, and mix all the ingredients well. Let it cook for another 15 minutes, stirring occasionally. Lentils must be thick. When done, sprinkle with a little fresh parsley, and put out the fire.
Zampone:
In a deep pot, pour cold water and put Zampone in aluminum foil to cook, cook for about 25 minutes, to the boiling point and turn off the heat. Serve warm on plates. You can serve mustard with Zampone if you like.
Buon appetito!
NOTE:
If you don't like lentils combined with tomatoes and potatoes, look at a simpler and tastier way to prepare them. Watch this recipe.
Keep the rest of the food covered in the refrigerator for about 2-3 days.
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