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                      LENTILS WITH COTECHINO SAUSAGE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       T            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.
 


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