Ingredients
- 1 tablespoon kosher salt
- 8 ounces brown lentils
- 1 medium carrot, peeled and reduce 1/4-inch dice
- 2 garlic clove cloves, thinly sliced
- 12 fresh sage leaves
- 1/4 cup extra-virgin essential olive oil
- 1/4 cup dark wine vinegar
- Kosher salt and freshly ground pepper
- 2 cotecchino sausages, a couple of pounds each
Directions
Bring 6 glasses of water to some boil and add some salt. Add some lentils, carrots. garlic clove, and sage and boil before the lentils are tender yet firm, about 25 minutes. Drain and put inside a mixing bowl. Add some oil and vinegar, season with pepper and salt, and blend well. Put aside.
Prick the sausages having a pin several occasions. Devote a sizable pot of cold water and produce to some boil over medium heat. Lessen the heat to some really low boil and canopy the pot. Prepare for 1 1/2 hrs.
Put the marinated lentils on the large serving platter to create a bed for that cotecchino. Drain the sausages and reduce 1/4-inch models. Arrange the sausage around the lentils and serve hot or at 70 degrees.
Recipe thanks to Holiday Food, Mario Batali, Clarkson Potter. Photographs by Quentin Bacon.
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