This recipe captures the soulful essence of Osteria Francescana's iconic 'Cotechino and Beans,' adapted for the home kitchen with readily available ingredients.
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery (soffritto) and cook, stirring occasionally, until softened, about 8-10 minutes.
Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Stir in the rinsed lentils and bay leaf. Pour in the broth and bring to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, or until the lentils are tender but still hold their shape. If the mixture becomes too dry, add a splash more broth or water. Season with salt and pepper to taste, then remove the bay leaf.
While the lentils are cooking, heat a separate large skillet over medium-high heat. Add the Italian sausage (casings removed) and break it up with a spoon. Cook, stirring occasionally, until deeply browned and cooked through, about 10-12 minutes. Drain any excess fat if desired.
Once the sausage is cooked, deglaze the pan with 2 tablespoons of red wine vinegar or balsamic vinegar, scraping up any browned bits from the bottom. This adds a crucial layer of acidity and depth.
To serve, spoon a generous portion of the cooked lentils onto each plate. Top with the browned and deglazed Italian sausage. Drizzle with a good quality olive oil and garnish with fresh chopped parsley or chives.
Serve immediately, perhaps with a crusty piece of bread.