Eastside Road, Healdsburg, January 7, 2009
IT CAME FROM the October 2008 issue of Gourmet, and I think Lindsey was pretty faithful to the recipe: simmer lentils in diluted chicken broth with a bay leaf and a couple of cloves of garlic. Brown some sweet Italian sausage in olive oil, remove it, then cook in the same pot chopped onions, carrots, celery, and garlic; stir in a little tomato paste, add the sausage (crumbled) and lentils and cook until the lentils are tender.
Stir in half a pound of escarole, chopped, and cook another two or three minutes; season with wine vinegar, salt and pepper; serve.
Green salad, of course.
Pomegranate juice
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