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Lentils, Cotechino with




Source of Recipe


Unknown


List of Ingredients




1/2 cup olive oil
1 clove garlic, minced
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
1 cup diced pancetta
1 pound sweet sausage
2 cups dried lentils
3 cups pork stock
1 tablespoon chopped rosemary
salt and freshly ground black pepper
1 cup shaved Parmigiano Reggiano



Recipe



In a heavy bottomed pot, warm the olive oil over medium heat. Add the garlic, onion, carrot and celery. Lower the heat and sauté until soft and fragrant, about 5 minutes. Add the pancetta and continue to cook until all the fate has been rendered and the pancetta is slightly browned

Remove the casings from the sausage and cut the meat into small pieces. Add the sausage to the pot and cook until it’s browned. Add the lentils and stock and let cook over a slow, steady simmer. Add the rosemary and season with salt and pepper. Continue to cook until the lentils are softened, about 20-30 minutes. When they are done, plate and top with shaved Parmigiano. Serves 6