This flavorful and fortifying dish is Italy’s equivalent of the British bangers and mash.
| ||~ || Olive oil |
| ||1 || small red onion, peeled and finely chopped |
| ||3 || cloves garlic, peeled and finely sliced |
| ||1 || small cinnamon stick |
| ||1 to 2 || small dried red chiles, crumbled |
| ||2 || Tbsp. red-wine vinegar, plus extra for dressing |
| ||2 || cans (14 ounces each) good-quality plum tomatoes |
| ||14 || oz. (about 2 cups) green lentils |
| ||2 || cloves garlic, peeled |
| ||1 || bay leaf |
| ||~ || A handful of fresh flat-leaf parsley, leaves chopped, stems reserved |
| ||4 || Tbsp. extra-virgin olive oil |
| ||1 to 2 || Tbsp. red-wine vinegar or sherry vinegar |
| ||8 || medium-sized good-quality Italian sausages |
| ||~ || Olive oil |
| ||1 || lb. 2 ounces purple-sprouting broccoli |
| ||~ || Juice of half a lemon |
| ||~ || Extra-virgin olive oil |
| ||~ || Sea salt and freshly ground black pepper |
| ||~ || A small handful of fresh thyme tips |
- Make the salsa rossa: First thing first, get the salsa going. Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chile, and fry on a gentle heat for 10 minutes, until the onions are soft and sweet. Turn the heat up and add the red-wine vinegar; it will steam and might even make you cough, but this is a normal reaction. Turn the heat down to low and add the canned tomatoes, chopped up. Simmer slowly for half an hour while working with the lentils.
- Make the lentils: Put the lentils into a pot, cover them with water (about 4 cups water for ordinary green lentils and 6 cups water for French du Puy lentils), and add the 2 whole cloves of garlic, the bay leaf, and some tied-up stems from the parsley. Simmer for around 20 minutes, making sure there is enough liquid to cover the lentils.
- Make the sausages: Preheat the oven to 400 degrees. Toss the 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.
- Make the broccoli: When the sausages come out of the oven, drop the broccoli into a pot of boiling water for a few minutes. When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra-virgin olive oil.
- Finish the lentils: Once the lentils are cooked, remove the parsley stems and bay leaf and pour away most of the water from the pot. Mash up the garlic cloves with a spoon, mix in with the lentils, and dress them with 4 Tbsp. of good extra-virgin olive oil and 1 or 2 Tbsp. of good vinegar. Throw in the chopped parsley leaves, mix, and season.
- Assemble the meal: Remove the sausages from the roasting pan and pour away any fat. Tip the lentils into four serving bowls. Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over the lentils. Place 2 sausages, either sliced or whole, on top of each bowl. Sprinkle with the thyme. Serve with a big bowl of steaming broccoli.
Copyright © 2006 Jamie Oliver. Published by Hyperion.