3 recipes to bring luck on the first day of the year

With the arrival of a new year, many people look to traditions to attract luck and prosperity. Ingredients such as pork, which symbolizes advancement, lentils, synonymous with wealth, and cod, which refers to abundance, for example, stand out as perfect choices for the table. These foods carry deep meanings and are part of many meals around the world.

To bring good vibes and give a special touch to the first day of 2025, check out 3 recipes that combine tradition and flavor!

Porchetta

Ingredients

• 2 kg pork belly with skin (whole piece)
• 5 cloves of garlic, chopped
• 1 branch of rosemary fresco
• 1 sprig of fresh thyme
• 1 tablespoon fennel seeds
• 1 tablespoon ground black pepper
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon of coarse salt

Preparation mode

Lay the pork belly on a cutting board, skin side down. Make light cuts in the meat (not the skin) so that the seasonings penetrate better. In a bowl, mix the minced garlic, rosemary, thyme, fennel seeds, black pepper, lemon zest and juice, olive oil and salt. Rub this mixture over the entire inner surface of the meat, spreading it well.

Roll up the pork belly tightly, like a roulade, with the skin on the outside. Use culinary twine to tie the piece at regular intervals, ensuring it stays firmly in place. Cover the porchetta and let it rest in the fridge to absorb the flavors.

Place the porchetta on a baking tray, seam side down, and bake for around 2 hours in the preheated oven at 180°C. Then increase the oven temperature to 220°C and bake for another 30 minutes or until the skin is golden and crispy. Remove from the oven and let the porchetta rest for 10 minutes before slicing.

Lentil pie with mashed potatoes Image: Nina Firsova | Shutterstock

Ingredients

Filling

• 2 tablespoons olive oil
• 1 chopped onion
• 3 cloves of garlic, chopped
• 2 carrots cut into small cubes
• 1 stalk of celery cut into small cubes
• 1 cup cooked and drained lentils
• 1 cup chopped Paris mushroom
• 1 cup crushed peeled tomatoes
• 1 cup of vegetable broth
• 2 tablespoons of tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup of frozen peas

Mashed potatoes

• 5 potatoes, peeled and cut into pieces
• 1/4 cup of milk
• 2 tablespoons of butter
• Salt and nutmeg powder to taste
• Water for cooking

Preparation mode

In a large pan, heat the olive oil over medium heat. Add the onion, garlic, carrot and celery and sauté until soft, about 5 minutes. Add the mushroom and cook for another 3 minutes, stirring occasionally. Add the lentils, peeled tomatoes, tomato paste, vegetable broth, thyme and smoked paprika. Mix well. Season with salt and black pepper and cook over low heat for about 15 minutes, until the sauce thickens slightly. Add the frozen peas in the last 5 minutes of cooking. Book.

In a large pot of water over medium heat, cook the potatoes with a pinch of salt until tender, about 15 minutes. Drain the potatoes and mash them with a ricer or fork. Add the milk, butter, salt and nutmeg and mix until you obtain a creamy puree.

In an ovenproof dish, spread the lentil filling evenly. Cover the filling with the mashed potatoes, smoothing with a spatula or fork to create decorative textures. Bake in a preheated oven at 200°C for around 20-25 minutes, or until the surface is lightly golden. Remove from the oven and serve hot.

Rice with chickpeas and cod

Ingredients

• 500 g the cod desalted and shredded
• 1 cup of white rice
• 1 cup cooked and drained chickpeas
• 1 chopped onion
• 3 cloves of garlic, chopped
• 2 tomatoes seeded and chopped
• 1/2 cup sliced ​​black olives
• 1/4 cup olive oil
• 1/2 cup chopped parsley
• 3 cups of hot water
• Salt and ground black pepper to taste

Preparation mode

In a large pan, heat half the oil over medium heat and sauté the onion until translucent. Add the chopped garlic and sauté until lightly browned. Add the cod and sauté for 5 minutes. Book. In the same pan, add a drizzle of olive oil and sauté the rice for about 2 minutes. Add the tomatoes and stir well.

Add the hot water, adjust the salt and cook over low heat, with the pan covered, until the rice is tender. When the rice is almost ready (with about 5 minutes left until the end of cooking), add the chickpeas.

Mix the reserved cod and olives well with the rice, stirring gently to incorporate the ingredients. Remove the pan from the heat, sprinkle the chopped parsley and drizzle with the remaining olive oil. Let it rest for 5 minutes before serving so the flavors intensify.