Lenticchie e Salsicce di Cinghiale

Name: Lenticchie e Salsicce di Cinghiale (Castelluccio lentils and wild boar sausage)
Cuisine: Italian
Ingredients: 600 g or 12 wild boar sausages; 1 small onion, very finely chopped; 2 garlic cloves, finely chopped; 50 g lean pancetta, diced; 3 tbsp olive oil; 2 tbsp dry white wine; 1 little rosemary sprig; 10 sun-dried tomatoes, finely chopped; 1 celery stalk, very finely diced; 250 g Castelluccio lentils salt and pepper; 250 g Castelluccio lentils salt and pepper; 5 sage leaves; 5 basil leaves

Castelluccio lentils and wild boar sausage

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This is one of the tastiest of the peasant dishes that have been revived in modern trattorie. The Umbrian lentils from Castelluccio are wonderful, and cook in a short time without pre-soaking. Wild boar sausages are now widely available and are tastier than their pork counterpart. Simplicity is the essence of this dish - you just put everything in one pot and wait for it to cook.

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method