| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | Onion, sliced | |
| 500 | g | Lentils |
| 1 2/3 | l | Hot water |
| 2 | Cloves garlic | |
| Fresh mint | ||
| Salt and pepper to taste | ||
| 1 | Cotechno salami | |
| Olive oil |
INSTRUCTIONS
Cotechino can be found in any good Italian delicatessen. Ideally, cook it with the lentils. However, like all sausages, it is fatty, so the instructions that follow are (sigh) healthier. In a little olive oil, cook 1 onion, sliced, until transpar- ent. Add 500 g Lentils and 1.7 L hot water. Add 2 cloves garlic and some fresh mint. Cover the pan and simmer gently for about 1 1 1/2 hours or until the lentils are cooked and little liquid remains. Season with salt and pepper. Meanwhile, prick the cotechino in several places with a fine skewer, put it in a saucepan, cover with cold water and simmer slowly for about the same time (or follow label instructions). Tip the lentils into a serving dish, slice the cotechino thickly and arrange on top. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 6/1/93. Courtesy Mark Herron. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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