| Lenticchie col cotechino
Lentils with cotechino sausage Makes 6 serving 1 cotechino sausage,about 1 pound(450 grams) 1 pound 2 ounces (500 grams) lentils 3 cups broth 1/4 cup(60 grams)olive oil 1 small onion,finely chopped 1 rib cerely, finely chopped 1 carrot, finely chopped 2 cloves garlic,finely minced 8 fresh sage leaves, chopped 3 tablespoons tomato paste diluted in a little water Salt and pepper Soak the cotechino in cold water for 2 hours. Clean the lentils well by soaking them briefly and changing the water at least once. Put them in cold water, bring to a boil, and cook until not quite done, 45 minutes to 1 hour. Wrap the cotechino in cheesecloth and pierce it with a fork in several places. Boil very slowly in broth over low heat about 50 minutes, skimming off the fat from time to time. When it is cooked, remove it from the broth, unwrap it from its casing,and let it cool briefly. Warm the oil and saute' the onion, celery, carrot, garlic, and sage leaves in the olive oil until the onion is transparent and the vegetables limp. Be careful not to burn the garlic. Drain the lentils, saving a bit of their water, add the chopped sauteed vegetables, salt, and pepper, and mix in the tomato sauce with a wooden spoons. Bathe with about 3 ladlefuls of broth from the cotechino. Slice the cotechino and serve next to the cooked lentils. Cultural Background Laura Masotti |
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Last modified 20th April, 1998