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Cotechino Con Lenticchie - Fresh Salami With

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      Title: COTECHINO CON LENTICCHIE - FRESH SALAMI WITH
 Categories: Italian
      Yield: 6 Servings
 
           Stephen Ceideburg
      1    Onion, sliced
    500 g  Lentils
  1 2/3 l  Hot water
      2    Cloves garlic
           Fresh mint
           Salt and pepper to taste
      1    Cotechno salami
           Olive oil
 
  Cotechino can be found in any good Italian delicatessen. Ideally,
  cook it with the lentils. However, like all sausages, it is fatty, so
  the instructions that follow are (sigh) healthier.
  
  In a little olive oil, cook 1 onion, sliced, until transpar- ent. Add
  500 g Lentils and 1.7 L hot water. Add 2 cloves garlic and some fresh
  mint. Cover the pan and simmer gently for about 1 1 1/2 hours or
  until the lentils are cooked and little liquid remains. Season with
  salt and pepper.
  
  Meanwhile, prick the cotechino in several places with a fine skewer,
  put it in a saucepan, cover with cold water and simmer slowly for
  about the same time (or follow label instructions). Tip the lentils
  into a serving dish, slice the cotechino thickly and arrange on top.
  Serve.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/1/93. Courtesy Mark Herron.
 
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