Name: Cotechino with Lentils and Broccoli Rabe
Ingredients: 3 Stalks celery; halved crosswise; 1 lg Carrot; halved crosswise; 1 lg Leek; well rinsed, halved lengthwise, and crosswise; 1 Bay leaf; 1 Sprig fresh thyme; 6 c Water; 3 c Dried lentils; rinsed; 1 ts Salt; 3 c Chicken broth; 1 1/2 lb Cotechino; OR; 1 1/2 lb Garlic sausage; 1 tb Fresh parsley; chopped; 1/2 ts Ground black pepper; 2 bn Broccoli rabe; woody stems removed; 1 tb Olive oil; 1 Clove garlic; finely chopped; 1/2 ts Crushed red pepper

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John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry, Vegetable, Country liv	12	Servings

INGREDIENTS

3		Stalks celery; halved crosswise
1	lg	Carrot; halved crosswise
1	lg	Leek; well rinsed, halved lengthwise, and crosswise
1		Bay leaf
1		Sprig fresh thyme
6	c	Water
3	c	Dried lentils; rinsed
1	ts	Salt
3	c	Chicken broth
1 1/2	lb	Cotechino; OR
1 1/2	lb	Garlic sausage
1	tb	Fresh parsley; chopped
1/2	ts	Ground black pepper
2	bn	Broccoli rabe; woody stems removed
1	tb	Olive oil
1		Clove garlic; finely chopped
1/2	ts	Crushed red pepper

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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