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Lenticchie, Verdura, e Salsicce
(Lentils, Greens, and Sausages)
Serves 6
Three good flavors made better by their proximity to one another. This is winter food that speaks to the soul.
2 cups lentils
Salt
6 garlic cloves, peeled, divided
1 celery stalk, cut into short lengths
1 carrot, cut into short lengths
1 bay leaf
½ cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 pound rapini, trimmed
6 sweet Italian sausages
Pick over the lentils and wash under cold water. In a small stockpot combine lentils with salt, 2 garlic cloves, celery, carrot, and bay leaf, and enough water to cover lentils generously. Bring to a boil, turn down heat, and cook at a steady simmer until vegetables are tender. The amount of time varies greatly, depending on the freshness of the lentils. Add water if necessary during cooking. When the lentils are tender but still intact, drain. Discard the vegetables, garlic, and bay leaf. Drizzle lentils with a few tablespoons of the olive oil and season with salt and pepper to taste.
Cut the rapini into thick strips and cook in an abundant amount of salted boiling water until tender but not mushy. Drain
Coarsely chop the remaining garlic. Place the remaining oil and the chopped garlic in a medium-sized sauté pan and cook very gently until the garlic turns opaque and the oil is highly flavored. The garlic must not brown. Add the lentils and the greens, and toss. Cook over medium-low heat for 4 to 5 minutes to allow the flavors to mingle. Add a few tablespoons of water if the mixture becomes dry.
Meanwhile, place the sausages in a skillet over medium heat. Prick the sausages all over with a fork. Add enough water to up ½ inch on the sides of the pan, and cook the sausages until the water evaporates. Cook the sausages in the oil that remains, turning them so they brown on all sides.
Cut the sausages in half lengthwise. Serve 2 halves per person along with some of the lentils and greens.