3 Stalks celery, halved 1 large Carrot, halved crosswise 1 large Leek, halved lengthwise 1 Bay leaf 1 Sprig fresh thyme 6 cups of Water 3 cups of dried lentils, rinsed 1 teaspoon of salt 3 cups of Chicken broth 1 1/2 pound of Cotechino; or other garlic 1 tablespoon of fresh parsley, chopped 1/2 teaspoon of Ground black pepper 2 bunches of Broccoli rabe; woody stems 1 tablespoon of Olive oil 1 Clove garlic; finely chopped 1/2 teaspoons of Crushed red pepper
Prepare bouquet garni: place celery, carrot, leek, bay leaf, and thyme in center of a piece of cheesecloth and tie together tightly to create a bag. In 5-quart saucepot, heat water, lentils and bouquet garni to boiling over high heat. Skim off any foam that comes to surface. Reduce heat to low and simmer lentils until tender - about 35 minutes. Add salt to lentils halfway through cooking time. Drain lentils in strainer, discarding bouquet garni; set lentils aside. Meanwhile in 4-quart saucepan, heat chicken broth to boiling over high heat. With fork, pierce sausage all over. Place sausage in boiling broth. Reduce heat to low; cover and cook sausage until cooked through - about 40 minutes. Remove sausage from broth to cutting board; cool until easy to handle. Remove casing and slice sausage crosswise into 1/4" slices. Keep warm. Strain 1/2 cup broth into measuring; freeze leftover broth for another use. In same saucepan combine lentils and 1/2 cup broth. Stir in parsley and ground pepper. Keep warm. In large skillet heat 1 inch water to boiling. Add broccoli rabe and blanch 1 minute. Drain and set aside. Heat same skillet over medium heat until hot. Add oil and garlic and cook1 minute. Add blanched broccoli rabe and red pepper; saute 3-5 minutes or until broccoli is tender-crisp. To serve line edge of large serving platter with broccoli rabe mixture and spoon lentils into center. Place sausage over lentils and serve. Serving Size: 12
Country Living January 1998, page 105. Alan Tardi and Karen Bussen, Follonico, NYC. Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC. Posted to MC-Recipe Digest V1 #970 by Peg Baldassari <Baldassari@compuserve.com> on Dec 22, 1997
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and tie together tightly to create a bag. In 5-quart saucepot, heat water, lentils and bouquet garni to boiling over high heat. Skim off any foam that comes to surface. Reduce heat to low and simmer lentils until tender - about 35 minutes. Add salt to lentils halfway through cooking time. Drain lentils in strainer, discarding bouquet garni; set lentils aside. Meanwhile in 4-quart saucepan, heat chicken broth to boiling over high heat. With fork, pierce sausage all over. Place sausage in boiling broth. Reduce heat to low; cover and cook sausage until cooked through - about 40 minutes. Remove sausage from broth to cutting board; cool until easy to handle. Remove casing and slice sausage crosswise into 1/4" slices. Keep warm. Strain 1/2 cup broth into measuring; freeze leftover broth for another use. In same saucepan combine lentils and 1/2 cup broth. Stir in parsley and ground pepper. Keep warm. In large skillet heat 1 inch water to boiling. Add broccoli rabe and blanch 1 minute. Drain and set aside. Heat same skillet over medium heat until hot. Add oil and garlic and cook1 minute. Add blanched broccoli rabe and red pepper; saute 3-5 minutes or until broccoli is tender-crisp. To serve line edge of large serving platter with broccoli rabe mixture and spoon lentils into center. Place sausage over lentils and serve. Serving Size: 12
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