Lenticelle di Castelluccio con Salsicce

Umbrian food is, in my opinion, one of the most authentic Italian cuisines and the least contaminated by modern catering methods. This recipe uses Castelluccio lentils which are full of iron and have a thin skin so they cook in a short time. You could, of course, use Puy lentils or green lentils instead.

Norcia pork sausages are made with locally raised animals and are the best I have ever tasted. Some people mix the pork with wild boar meat when in season and this adds a certain ex