Title: Cotechino with Lentils and Broccoli Rabe
Categories: Poultry, Vegetable, Country liv
Yield: 12 Servings

3 Stalks celery; halved
-crosswise
1 lg Carrot; halved crosswise
1 lg Leek; well rinsed, halved
-lengthwise, and crosswise
1 Bay leaf
1 Sprig fresh thyme
6 c Water
3 c Dried lentils; rinsed
1 ts Salt
3 c Chicken broth
1 1/2 lb Cotechino; OR
1 1/2 lb Garlic sausage
1 tb Fresh parsley; chopped
1/2 ts Ground black pepper
2 bn Broccoli rabe; woody stems
-removed
1 tb Olive oil
1 Clove garlic; finely chopped
1/2 ts Crushed red pepper

Prepare bouquet garni: Place celery, carrot, leek, bay leaf, and thyme in
center of a piece of cheesecloth. Gather ends of cheesecloth and tie
together thightly to create a bag.

In 5-quart saucepot, heat water, lentils, and bouquet garni to boiling over
high heat. Skim off any foam that comes to surface. Reduce heat to low and
simmer lentils until tender--about 35 minutes. Add salt to lentis halfway
through cooking time . Drain lentils in strainer, discarding bouquet garni;
set lentils aside.

Meanwhile, in 4-quart saucepan, heat chicken broth to boiling over high
heat. With fork, pierce sausage all over. Place sausage in boiling broth.
Reduce heat to low; cover and cook sausage until cooked through--about 40
minutes.

Remove sausage from broth to cutting board; cool until easy to handle.
Remove casing and slice sausage crosswise into 1/4-inch-thick slices. Keep
cotechino warm.

Strain 1/2 cup broth into measuring cup; freeze leftover broth for another
use. In same saucepan, combine lentis and 1/2 cup broth. Stir in parsley
and ground pepper. Keep warm.

In large skillet, heat 1 inch water to boiling. Add broccoli rabe and
blanch 1 minute. Drain and set aside. Heat same skillet over medium heat
until hot. Add oil and garlic and cook 1 minute. Add blanched broccoli rabe
and red pepper; saute 3 to 5 minutes or until broccoli is tender-crisp.

To serve, line edge of large serving platter with broccoli rabe mixture and
spoon lentils into center. Place sausage over lentils and serve.

NOTES : If cotechino sausage is not available in your area, use another
garlic-flavored sausage.

Recipe by: Country Living (January 1998)

Posted to recipelu-digest by "Nesb2@aol.com" on Mar 24,
1998