In Italy lentils are a beloved ingredient. The traditional New Years menu will serve lentils hoping to bring wealth the following year. The selection of lentils is wide. We will follow the advise of Carluccio (the cute cook in love with his country, charming every female cook and using as ‘a drizzle of good olive oil’ almost half a bottle) and pick the lentils of Castellucio.
First we will make our own sausages. For 2 use 300 grams of minced meat (today a mixture of chicken and italian pig) with 1 teaspoon of fennel seeds, 1 teaspoon of chopped rosemary, 1 chopped garlic clove, 1 teaspoon of chicken herbs and a few tablespoons of red wine and use your hands to mix until you get a smooth mixture. Wet your hands with olive oil and make sausages of approx. 8 cm length and 3 cm thickness. Wrap them individually in aluminum foil and poach them a few mins. Unwrap and keep cool until their grill time.
Chop 4 garlic cloves, a small chily pepper and 4 carotts. Fry them. Add 125 grams of lentils, 4 chopped dry tomatoes, 2 bay leaves and 250 ml of chicken broth. Cook for 30 mins until the lentils are al dente.
As a side dish serve some brussels sprouts, cleaned, halved, parboiled and baked in some olive oil, 1 teaspoon of dried thyme and some more chopped garlic. You can always choose a different vegetable for another color on your plate.
This is Italy. Please let me know if it made you rich?