Lentils with boar sausage

Umbria is a region that boasts a wealth of grains—a fact clearly demonstrated by the renowned Castelluccio di Norcia lentils upon which an IGP (Protected Geographical Indication) status has been conferred by the European Union. These delectable little grains need not be soaked in water; simply cook and enjoy!

Ingredients for 4 servings

  • 300 g dried lentils
  • A few celery stalks
  • 2 tablespoons olive oil
  • 1 pepper
  • 2 bulbs garlic
  • 4 peeled tomatoes
  • 4 dried boar sausages
 
Place lentils in cold water for 24 hours (if they are not Castellucio lentils). Cook in salted water.

Meanwhile, prepare a sauce by frying two whole bulbs of garlic and finely chopped celery in the olive oil.

Add sausage (cut into pieces) and brown slightly.

Once sausage is cooked, add tomatoes and pepper.

Pour into the saucepan containing the lentils and cook for 2 to 3 minutes, mixing well.

Why not pair this savoury dish with a Arnaldo Caprai Riserva Montefalco 1999 DOCG red wine—one of Umbria’s most prestigious!

For more information, visit the Web site of the Arnaldo-Caprai house: www.arnaldocaprai.it

Bon appétit!

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