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Castelluccio Lentils with Sausage

graphic From "Italian Feast" (West 175)
By Antonio Carluccio

4 servings

Ingredients:

  • 8 pork sausages, approximately 1 1/2 pounds
  • 2 cups Castelluccio green lentils
  • Leaves from 2 stalks of celery, chopped
  • 2 garlic cloves
  • 4 tablespoons virgin olive oil
  • 1 fresh chili, finely chopped
  • 10 sun-dried tomatoes, halved
  • salt to taste
  • Stock as required, a bouillon cube dissolved in boiling water is fine
Method:

Boil the sausages in water to cover for 30 minutes, then peel off the skins. Cover the lentils with water and then bring back to the boil. Add the celery leaves and one whole clove of garlic and continue to cook until soft.

In another pan, heat the olive oil and fry the chili, the other garlic clove, finely chopped, and the sun-dried tomatoes for 1 minute.

After removing and discarding the whole garlic clove, mix the lentil mixture with the tomatoes and chili, and ad the sausages. Allow to cook on a moderate heat for 10 minutes. The consistency must not be too soupy but neither must it be too thick so add stock if necessary. Add salt to taste and serve with crusty Italian bread.




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