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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
Ingredients:
1 Cotechino sausage (~1 lb)
14 Ounce(s) Lentils
3 Cup(s) Chicken or beef broth
1/4 Cup(s) Tomatoes, crushed
1 small Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, finely minced
8 Fresh sagr leaves, chopped
3 Tablespoon(s) Tomato juice diluted in a little water |
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