• Ingredients: 38
  • Serves: 4

Sausages and green lentils with tomato salsa with lenticchie di castelluccio or puy lentils, cloves of garlic, peeled, bay leaf, a handful of fresh flat–leaf parsley, leaves chopped, stems reserved, red wine vinegar or sherry vinegar.

Ingredients

For the salsa rossa

  • Olive oil
  • 1 small red onion, peeled and finely chopped
  • 3 cloves of garlic, peeled and finely sliced
  • 1 small stick of cinnamon
  • 1-2 small dried red chilies, crumbled
  • 2 tbsps. red wine vinegar, plus extra for dressing
  • 2 cans of good-quality plum tomatoes

For the lentils

  • 14 oz. lenticchie di Castelluccio or Puy lentils
  • 2 cloves of garlic, peeled
  • 1 bay leaf
  • A handful of fresh flat–leaf parsley, leaves chopped, stems reserved
  • vinegar

For pork

  • Special equipment: a well-seasoned large ridged grill pan

Fettuccine

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 First things first; get your salsa on the go. Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chili, and fry on a gentle heat for 10 minutes, until the onions are soft and sweet.

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  2. Step 2 Now turn the heat up and add your red wine vinegar — it will steam and might even make you cough but this is a normal reaction! Then turn the heat down to low and add your canned tomatoes, chopped up.

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  3. Step 3 Preheat the oven to 400°F. Put the lentils into a pot, cover them with water, and add the 2 whole cloves of garlic, the bay leaf, and some tied-up stems from the parsley.

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  4. Step 4 Simmer for around 20 minutes, making sure that you’ve got enough liquid covering the lentils. Toss your sausages in a little olive oil and put them in a roasting pan in the preheated oven for 25 minutes or until golden and crisp.

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  5. Step 5 Drop your broccoli into a pot of boiling water for a few minutes when the sausages come out of the oven.

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  6. Step 6 When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra virgin olive oil.

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  7. Step 7 Once the lentils are cooked, remove the parsley stems and bay leaf and pour away most of the water from the pot.

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  8. Step 8 Mash the garlic cloves up with a spoon, mix in with the lentils, and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of good vinegar.

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  9. Step 9 Remove the sausages from the roasting pan and pour away any fat. Tip the lentils into your serving bowls.

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  10. Step 10 Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over your lentils.

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  11. Step 11 Place 2 sausages, either sliced or whole, on top. Sprinkle with the thyme and serve with a big bowl of steaming broccoli.

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Nutrition information

Calories 1,411 Carbohydrates 82 g (27%)
Fat 93 g (143%) Protein 64 g (127%)
Saturated Fat 29 g (143%) Sodium 1,711 mg (71%)
Polyunsaturated Fat 12 g Fiber 37 g (148%)
Monounsaturated Fat 47 g Cholesterol 172 mg (57%)