Lenticchie con Salsicce di Norcia
Tender Castelluccio lentils braised with savoury Norcia pork sausages, a comforting winter and festive staple of the Valnerina.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed saucepan or terracotta pot
- •Wooden spoon
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 38 g
- fibre
- 12 g
- protein
- 32 g
- calories
- 540 kcal
Instructions
- 1
Rinse the Castelluccio lentils under cold running water and drain well.
- 2
Prick the sausages lightly all over using the tines of a fork.
- 3
Warm the olive oil in a heavy-bottomed pot over medium heat.
- 4
Add the sausages and brown on all sides for five minutes, then lift onto a plate.
- 5
Add the diced onion, carrot, celery, and bruised garlic to the pan.
- 6
Cook gently for six minutes until the vegetables soften and sweeten.
- 7
Stir in the tomato passata, bay leaf, and rinsed lentils to coat thoroughly.
- 8
Return the browned sausages to the pot and pour in the warm water.
- 9
Bring to a gentle simmer, cover loosely, and cook on low heat for twenty-five minutes.
- 10
Uncover and simmer for five more minutes until the lentils are tender and sauce is creamy.
- 11
Discard the garlic and bay leaf, then season with salt and cracked black pepper.
Chef's tips
True Castelluccio lentils have remarkably delicate skins and do not require pre-soaking. Always add salt at the very end of cooking, as salting legumes early can toughen their skins.
Ingredient substitutions
- Castelluccio IGP lentils → Puy lentils or small brown mountain lentils
- Norcia pork sausages → coarse, peppery Italian pork sausages with garlic
Storage
Store cooled leftovers in a sealed container in the fridge for up to three days.
Reheating
Reheat gently in a small pot over medium-low heat with a splash of water until steaming hot.
Common mistakes to avoid
- •Soaking Castelluccio lentils beforehand, which causes them to burst and turn mushy.
- •Salting the braising liquid at the start, preventing the lentils from softening evenly.
- •Boiling the stew vigorously instead of maintaining a gentle simmer.
Serving suggestions
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