| 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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