Sausage, Lentils and Fungi

Name: Sausage, Lentils and Fungi
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 garlic cloves, finely chopped; 8 cherry tomatoes, cut in half; 2 cotechino sausages, either pre-cooked or raw (about 350g each); 8 tbsp olive oil; 200 g Castelluccio or puy lentils; 200 g Castelluccio or puy lentils; 1 carrot, finely diced; 1 celery stick, finely diced; 300 g larch bolete or wood blewit mushrooms; 300 g larch bolete or wood blewit mushrooms; salt and pepper to taste; 1 sprig rosemary, finely chopped; up to 800 ml chicken stock, depending on the type of lentils (see method); up to 800 ml chicken stock, depending on the type of lentils (see method); salt and pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

One of the most popular Italian dishes in autumn and winter is cotechino with lentils. Cotechino is a cooking sausage made of pure pork, including the gelatinous parts such as ear and cheek. The long cooking time makes it succulent and delicious. The combination of lentils (Castelluccio are the best) and fungi makes this dish very appetising.

Ingredients

Europe
Italy
Main course
Autumn
Winter
Mediterranean

Ingredients

Method