previous | next |
Title: Lentils with Cotechino Sausage
Categories: Lentils
Yield: 6 Servings
1 | Cotechino sausage (~1 lb) | |
14 | oz | Lentils |
3 | c | Chicken or beef broth |
1/4 | c | Olive oil |
1 | sm | Onion, finely chopped |
1 | Rib celery, finely chopped | |
1 | Carrot, finely chopped | |
2 | Garlic cloves, finely minced | |
8 | Fresh sagr leaves, chopped | |
3 | tb | Tomato juice diluted in a little water |
Salt | ||
Pepper |
From "Celebrating Italy," by Carol Field (William Morrow).
Soak the sausage in water for 2 hours. Wash lentils, cover with water and cook 45 minutes.
Wrap the sausage in cheesecloth, pierce with a fork and cook in broth over low heat 50 minutes, skimming off any fat. Cool, unwrap and remove casing. Reserve broth.
In a fry pan, heat oil and saute onion, celery, carrot, garlic and sage. Drain lentils; add the vegetables, salt, pepper and tomato sauce. Add 3 ladlefuls of broth from the sausage. Slice the sausage and serve with lentils.
previous | next |