| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lentils | 6 | Servings | |
INGREDIENTS
| 1 | Cotechino sausage, ~1 lb | |
| 14 | oz | Lentils |
| 3 | c | Chicken or beef broth |
| 1/4 | c | Olive oil |
| 1 | Onion, finely chopped | |
| 1 | Rib celery, finely chopped | |
| 1 | Carrot, finely chopped | |
| 2 | Garlic cloves, finely minced | |
| 8 | Fresh sagr leaves, chopped | |
| 3 | T | Tomato juice diluted in a |
| little water | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
From "Celebrating Italy," by Carol Field (William Morrow). Soak the sausage in water for 2 hours. Wash lentils, cover with water and cook 45 minutes. Wrap the sausage in cheesecloth, pierce with a fork and cook in broth over low heat 50 minutes, skimming off any fat. Cool, unwrap and remove casing. Reserve broth. In a fry pan, heat oil and saute onion, celery, carrot, garlic and sage. Drain lentils; add the vegetables, salt, pepper and tomato sauce. Add 3 ladlefuls of broth from the sausage. Slice the sausage and serve with lentils. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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