ad info

 Headline News brief
 news quiz
 daily almanac

 video archive
 multimedia showcase
 more services

Subscribe to one of our news e-mail lists.
Enter your address:
Get a free e-mail account

 message boards

CNN Websites
 En Español
 Em Português


Networks image
 more networks

 ad info


Use the pulldown menus to visit other Food Central sections:

Castelluccio Lentils with Sausage

graphic From "Italian Feast" (West 175)
By Antonio Carluccio

4 servings


  • 8 pork sausages, approximately 1 1/2 pounds
  • 2 cups Castelluccio green lentils
  • Leaves from 2 stalks of celery, chopped
  • 2 garlic cloves
  • 4 tablespoons virgin olive oil
  • 1 fresh chili, finely chopped
  • 10 sun-dried tomatoes, halved
  • salt to taste
  • Stock as required, a bouillon cube dissolved in boiling water is fine

Boil the sausages in water to cover for 30 minutes, then peel off the skins. Cover the lentils with water and then bring back to the boil. Add the celery leaves and one whole clove of garlic and continue to cook until soft.

In another pan, heat the olive oil and fry the chili, the other garlic clove, finely chopped, and the sun-dried tomatoes for 1 minute.

After removing and discarding the whole garlic clove, mix the lentil mixture with the tomatoes and chili, and ad the sausages. Allow to cook on a moderate heat for 10 minutes. The consistency must not be too soupy but neither must it be too thick so add stock if necessary. Add salt to taste and serve with crusty Italian bread.

More Cookbooks'Alfred Portale's 12 Seasons Cookbook,' by Alfred Portale with Andrew Friedmanby Alfred Portale with Andrew Friedman
More CookbooksFood for the Soul by Monique Wells
More CookbooksBarbecue! Bible -- Sauces, Rubs and Marinades by Steven Raichlen
More CookbooksOff the Eaten Path by Bob Blumer
More CookbooksThe Cake Mix Doctor by Anne Byrn
More Cookbooks'L'Atelier of Alain Ducasse by Bénédict Beaugé
More CookbooksA Mediterranean Feast by Clifford A. Wright
More CookbooksCooking with the Hazans: the best kept secrets of the Italian kitchen
More CookbooksBooks capture style and substance of Vietnamese cuisine
More CookbooksThe New Moosewood Cookbook By Mollie Katzen
More CookbooksTwo Fat Ladies Obsessions By Jennifer Paterson and Clarissa Dickson Wright
More CookbooksFrench Laundry Cookbook by Thomas Keller
More CookbooksA Gracious Plenty: Recipes and Recollections from the American South By John T. Edge
More CookbooksCrazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! by Janet and Greta Podleski
More CookbooksBlue Ginger: East Meets West cooking with Ming Tsai by Ming Tsai and Arthur Boehm
More CookbooksAustralian Food: In Celebration of the New Australian Cuisine by Alan Saunders
More CookbooksSweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester
More CookbooksBuon appetito: A harvest of country Italian cookbooks
More CookbooksHow Are You Peeling? by Saxton Freymann and Joost Elffers
More CookbooksJulia and Jacques, Cooking at Home by Julia Child and Jacques Pepin
More CookbooksCafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan
More CookbooksPrairie Home Cooking by Judith M. Fertig
More CookbooksSaveur Cooks Authentic French by the editors of Saveur magazine
More CookbooksSylvia's Family Soul Food Cookbook By Sylvia Woods and Family
More CookbooksHelp! My Apartment Has a Dining Room By Kevin and Nancy Mills
More CookbooksYour Place or Mine by Jean-Christophe Novelli
More CookbooksSweet Simplicity by Jacques Pépin
More CookbooksCountry Weekend Entertaining by Anna Pump with Gen LeRoy
More CookbooksCooking with Patrick Clark: A Tribute to the Man and His Cuisine
More CookbooksAmerica's food is as diverse as its culture: Cookbook reviews
More CookbooksHomestyle Cooking Made Healthy by Jeanne Jones

Buon Appetito! Country Italian cookbooks arrive in droves
December 20, 1999

West 175
Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.

Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.