Friday, 9 March 2007

Salsicce con lenticcie

This is a staple in our house now since I came across the recipe on Damsels. It's a really versatile dish and I've yet to find anyone who hasn't enjoyed it! It reheats easily and is perfect family food - even the baby loves to sit and pick the lentils and carrot pieces from her highchair tray. I ususally serve this with some warm crusty bread to mop up all the garlic-y sauce and there's always a clamour for seconds when I make this.

I only had about half the amount of dried puy lentils I needed so added a tin about 20 minutes before the end which worked fine. Puy lentils are also sold as lentilles vertes and are reasonably easy to get hold of. Unlike red lentils, they retain a nice crunchy texture when cooked.

Ingredients (serves 6)
1 T vegetable oil
130g cubed pancetta
2 packs good quality sausages
2 onions, chopped
1 large carrot, diced finely
4 large garlic cloves chopped
3 sprigs fresh rosemary
300g puy lentils
850ml hot chicken stock
1T white wine vinegar
400g can chopped tomatoes
2 T chopped fresh parsley

Heat oil in large casserole or sautee pan with lid. Add pancetta and sausages and sizzle for around 10 mins until they are nicely brown and sticky.
Remove the sausages to a plate.
Add onions, carrot and garlic to the pan and cook for 3 - 4 mins until the onions soften.
Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season.
Bring to the boil and simmer rapidly for 5 mins.
Lower the heat, cover and simmer for 45 mins, stirring every so often until the lentils are tender.


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