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EASY BOLLITO MISTO RECIPE

1 year ago

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 EASY BOLLITO MISTO
This sausage casserole is traditionally served in Italy on Christmas Day with salsa verde, a dressing of garlic, anchovies, mustard, vinegar, oil, and lots of chopped herbs. I’ve added lentils to make a more self-contained meal, but simplified the dressing—just a scattering of fresh parsley.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
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Rating: 0
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Instructions
  1. Heat a large saucepan over medium heat and add a little oil. Cook the fennel sausages for 3–4 minutes until colored on all sides. Remove and set aside. Add the chorizo pieces, cut side down, and cook for 2–3 minutes until they start to release their colored oil and begin to crisp up. Turn over and color on the other side for a minute or two. Remove and set aside with the sausages.
  2. Add the garlic, celery, and carrots to the pan and stir for 2 minutes until the garlic is tender. Stir in the lentils, then return the sausages and chorizo to the pan with the bay leaf and thyme sprigs. Stir well.
  3. Add 2½ cups of the stock, then taste and season with salt and pepper. Bring to a boil, then lower the heat and simmer gently for 25–30 minutes until the sausages are cooked through, the lentils are tender, and the stock is well flavored. If the stock level drops too low while the lentils are cooking, top up with a little of the remaining stock.
  4. Discard the bay leaf and thyme sprigs and serve the bollito misto in shallow bowls, garnished with the chopped parsley.

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