INGREDIENTS

INSTRUCTIONS

Prepare bouquet garni: Place celery, carrot, leek, bay leaf, and thyme in
center of a piece of cheesecloth. Gather ends of cheesecloth and tie
together thightly to create a bag.
In 5-quart saucepot, heat water, lentils, and bouquet garni to boiling over
high heat. Skim off any foam that comes to surface. Reduce heat to low and
simmer lentils until tender--about 35 minutes. Add salt to lentis halfway
through cooking time . Drain lentils in strainer, discarding bouquet garni;
set lentils aside.
Meanwhile, in 4-quart saucepan, heat chicken broth to boiling over high
heat. With fork, pierce sausage all over. Place sausage in boiling broth.
Reduce heat to low; cover and cook sausage until cooked through--about 40
minutes.
Remove sausage from broth to cutting board; cool until easy to handle.
Remove casing and slice sausage crosswise into 1/4-inch-thick slices. Keep
cotechino warm.
Strain 1/2 cup broth into measuring cup; freeze leftover broth for another
use. In same saucepan, combine lentis and 1/2 cup broth. Stir in parsley
and ground pepper. Keep warm.
In large skillet, heat 1 inch water to boiling. Add broccoli rabe and
blanch 1 minute. Drain and set aside. Heat same skillet over medium heat
until hot. Add oil and garlic and cook 1 minute. Add blanched broccoli rabe
and red pepper; saute 3 to 5 minutes or until broccoli is tender-crisp.
To serve, line edge of large serving platter with broccoli rabe mixture and
spoon lentils into center. Place sausage over lentils and serve.
NOTES : If cotechino sausage is not available in your area, use another
garlic-flavored sausage.
Recipe by: Country Living (January 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 24,
1998

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