Try this delicious winter dish, which is typical of Basilicata in the south of Italy. Nancy Brussat‘s blog is a great source of fabulous Italian recipes and great writing about her journeys in Italy and the beginnings of Convito.
A hearty red wine, like Gattinara by Travaglini, one of Convito’s favorites ($34), would be perfect with this dish, as one enjoys it by the fire.
Sausage and Lentil Stew With Sautéed Kale
serves 4
- 1 cup lentils cooked in 1 1/2 cups water until al dente — set aside
- 1 pound Italian sausage placed on a baking sheet with 1/2 cup chicken stock baked in a 350 degree oven for 15 minutes — set aside
- 1 tablespoon olive oil
- 4 ounces pancetta diced
- 1 teaspoon minced garlic
- 1 cup diced onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 teaspoon minced fresh rosemary
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 1/2 cups chicken stock
- 1 cup kale rinsed and chopped
- 2 tablespoons olive oil
Directions:
1. In a large sauté pan, add olive oil with pancetta and brown well — approximately 8 minutes.
2. Add garlic, onion, carrots and celery. Sauté for another 5 minutes until soft. Add rosemary and tomato paste. Stir into mixture.
3. Add red wine and reduce — approximately 3–5 minutes
4. While the wine is reducing, slice the browned sausage into diagonal 1/2-inch pieces.
5. Add reserved sausage and lentils to the mixture with 1 1/2 cups chicken stock. Simmer for about 10 minutes.
6. In a small sauté pan, sauté the kale in the olive oil over high heat for approximately 3 minutes.
7. Place the stew in bowls with a dab of sautéed kale on top
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