Cotecchino with Lentils (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Ingredients:
8 ounces dried lentils |
1 tablespoon salt |
2 cloves garlic |
12 fresh sage leaves |
4 tablespoons extra virgin olive oil |
4 tablespoons red wine vinegar |
salt and pepper to taste |
1 cotecchino sausage, about 1 pound |
Directions:
1. Bring 6 cups of water to a boil and add 1 tablespoon of salt.
2. Add the lentils, garlic and sage. Boil the lentils until tender yet still firm, about 20 minutes. Drain in a colander over the sink and place in a mixing bowl.
3. Combine the lentils with the vinegar and season with salt and pepper. Set aside.
4. Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1-1/2 hours.
5. Place the marinating lentils on a large serving platter to form a bed for the Cotecchino. Remove the Cotecchino from the cooking liquid and drain. Slice the Cotecchino into 1/4-inch rounds and place on a platter over the lentils. Serve.
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