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Ingredients (makes 8 - 12 servings):
- 2 large fresh cotechino sausages
- 1 pound dried lentils, preferably
green lentils such as Castelluccio
or du Puy.
(If using non-green lentils, they
need to be presoaked overnight in
water to cover before using)
- 1 carrot , diced
- 1 celery stalk, diced
- 1 red onion, diced
- 2 tablespoon extra virgin olive
oil, plus extra for serving
- salt and freshly ground black
pepper
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Preparation
Put the sausage in a large pot and cover
completely with water. Bring to a simmer until
firm, about 1 1/2 hour. Do not test with fork;
the skin must stay intact as the sausage cooks.
Remove from the water to cool, reserving the cooking
water. When cooled, cut into 1/2-inch slices.
Meanwhile, return the water to a boil. Add the
lentils, carrot, celery, and 1/2 of the onion
and boil until the lentils are tender but not
mushy, about 30 minutes. Reserve 1 cup cooking
liquid and drain the lentils. Set aside.
When ready to serve, heat the olive oil in a large
skillet over medium heat. Add the remaining onion
and cook until softened, about 3 minutes. Add
the lentil mixture and 1/2 cup cooking water and
stir. Heat through, stirring gently. Add the sausage
slices and salt and pepper to taste. Bring to
a simmer, adding more cooking water if necessary,
until the sausages are heated through and the
lentils have thickened.
Serve in bowls, drizzled with Extra Virgin Olive
Oil. (preferably Fruttato)
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