Massimo's Inspired Cotechino & Lentils: A Homage

Instructions

1. 1

   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.

2. 2

   Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Serve immediately, perhaps with a crusty piece of bread.