Cotechino with Lentils

Ingredients
makes 8 – 12 servings

• 2 large fresh cotechino sausages 
• 1 pound dried lentils, preferably green lentils such as Castelluccio or du Puy.
  (If using non-green lentils, they need to be presoaked overnight in water to cover before using) 

• 1 carrot , diced 
• 1 celery stalk, diced 
• 1 red onion, diced 
• 2 tablespoon extra virgin olive oil, plus extra for serving 
• salt and freshly ground black pepper 

Preparation 

Put the sausage in a large pot and cover completely with water. Bring to a simmer until firm, about 1 1/2 hour. Do not test with fork; the skin must stay intact as the sausage cooks. Remove from the water to cool, reserving the cooking water. When cooled, cut into 1/2-inch slices.

Meanwhile, return the water to a boil. Add the lentils, carrot, celery, and 1/2 of the onion and boil until the lentils are tender but not mushy, about 30 minutes. Reserve 1 cup cooking liquid and drain the lentils. Set aside.

When ready to serve, heat the olive oil in a large skillet over medium heat. Add the remaining onion and cook until softened, about 3 minutes. Add the lentil mixture and 1/2 cup cooking water and stir. Heat through, stirring gently. Add the sausage slices and salt and pepper to taste. Bring to a simmer, adding more cooking water if necessary, until the sausages are heated through and the lentils have thickened.

Serve in bowls, drizzled with Extra Virgin Olive Oil. (preferably Fruttato) 

(courtesy of Chef Mark Strausman, Executive Chef at Freds at Barneys, NY)