LENTILS AND SAUSAGE

Preparation To make the lentils and sausage, first prepare the sauté by finely chopping the carrot, celery and onion. For more details, you can consult our sheet how to make sautéed vegetables. Heat the Il Cavallino Traditional extra virgin olive oil in a thick-bottomed pan, preferably cast iron. Pour the trite for the sauté and let it simmer over low heat for 10 minutes or until it is well stewed. Meanwhile, rinse the lentils under running water and then leave them to drain in a colander. In the meantime, remove the sausage from the casing, pressing on one side to let the meat come out in order to keep the sausages whole. Chop the sage and rosemary until you get a fine and aromatic mince. When the sautéed vegetables are well stewed, pour the sausages and season with the chopped herbs, let them brown over medium heat for 3-4 minutes, then pour in the white wine. Let the wine evaporate and then add the well-drained lentils. Pour in the tomato puree and water, stir to mix the ingredients well Cover with the lid and cook everything for 40 minutes over low heat. After this time, remove the lid, add salt and pepper and continue cooking for another 40 minutes without the lid. When cooked, garnish with a few sprigs of fresh rosemary and serve the lentils and sausage piping hot.