| 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
A Message from our Provider:
“Jesus: The half has never been told”