Ingredients (makes 8 - 12
- 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
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