Serves 4 people
8 ounces dried lentils, preferably black lentils
1 tablespoon salt
2 cloves garlic
12 fresh sage leaves
4 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
1 Cotechino sausage, about 1 pound
Bring 6 cups of water to a boil and add 1 tablespoon salt.
Add the lentils, garlic and sage. Boil the lentils until they are tender yet still firm, about 20 minutes. Drain in a colander over the sink and place in a mixing bowl.
Combine the lentils with the vinegar and season with salt and pepper. set aside.
Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1 ½ hours.
Place the marinating lentils on a large serving platter to form a bed for the cotecchino. Remove the cotechino from the cooking liquid and drain. Slice the cotechino into ¼-inch rounds and place over the lentils.
Serve immediately or let the sausage come to room temperature.