Mazzafegato with Castelluccio Lentils
Recipes with Mazzafegato
Mazzafegato paired with Castelluccio lentils from the Piano Grande plateau in the Sibillini Mountains. These tiny Umbrian lentils hold their shape and need no soaking. The earthy lentils and mineral liver share the same terroir: the same hills, the same winter, the same table. A January dish that belongs in January.
Prep Time
10 min
Cook Time
40 min
Servings
4
Difficulty
Easy
Ingredients
- 8 mazzafegato sausages (piccante works best)
- 300g Castelluccio lentils (or French Puy lentils)
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 2 cloves garlic, sliced
- 400ml water or light stock
- 3 tbsp extra virgin olive oil
- 1 bay leaf
- Salt and black pepper
Steps
Rinse the lentils under cold water, picking out any stones. No soaking needed for Castelluccio lentils.
Heat 2 tbsp olive oil in a saucepan over medium heat. Add the carrot, celery, onion, and garlic. Cook for 5 minutes until softened. Add the lentils, bay leaf, and water. Bring to a simmer, then cook uncovered for 25 to 30 minutes until tender but not mushy. Season with salt near the end.
While the lentils cook, heat 1 tbsp olive oil in a skillet over medium heat. Cook the mazzafegato for 12 to 15 minutes, turning regularly, until browned on all sides.
Spoon the lentils onto a serving plate. Lay the mazzafegato on top. Drizzle with raw olive oil and grind black pepper over everything.
Tips
Castelluccio lentils from the Piano Grande are a protected product (IGP). They cost more than generic lentils but cook in 25 minutes without soaking and taste of the volcanic soil they grow in. French Puy lentils are the closest substitute.