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Cotecchino with Lentils
1 tablespoon salt
8 ounces dried lentils
2 garlic cloves
12 fresh sage leaves
4 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
salt -- to taste
freshly-ground black pepper -- to taste
1 pound cotecchino sausage -- (1 sausage)
Bring 6 cups of water to a boil and add 1 tablespoon of salt. Add the lentils, garlic and sage. Boil the lentils until tender yet still firm, about 20 minutes. Drain in a colander over the sink and place in a mixing bowl. Combine the lentils with the oil and vinegar and season with salt and pepper. Set aside.
Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1 1/2 hours.
Place the marinating lentils on a large serving platter to form a bed for the Cotecchino. Remove the Cotecchino from the cooking liquid and drain. Slice the Cotecchino into 1/2-inch rounds and place on a platter over the lentils. Serve.
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