Tender lentils simmered with onion, garlic, carrot and bay leaf make a cozy bed for delicious Italian sausage, flavored with nutmeg, cloves and peppers. A visit to a specialty grocer to find the sausage adds the spice of adventure to this meal.
INGREDIENTS (for 6 servings):
- 1 pound cotechino
- 1 onion, chopped
- 1 bay leaf
- 8 whole black peppercorns
- 1 sprig fresh thyme
- 7 cups water
- 1 pound dry green lentils
- 1 onions, quartered
- 1 clove garlic
- 1 bay leaf
- 1 large carrot, quartered
- salt and pepper to taste
- 4 cups water
- 1 tablespoon olive oil
- 1 bunch fresh parsley, chopped
PREPARATION:
Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.