LENTILLES AU FIGATELLU
4 Servings: 8 oz. lentils; 3 fresh thyme stems; 1 bay leaf; 2 oz. smoked bacon; 4 oz .figatellu (dried, smoked pork liver sausage); olive oil; 1 onion; 1 clove garlic; 1 tablespoon tomato paste; 4 oz. red wine; salt and pepper
Lentils: Rinse the lentils before simmering them with thyme and bay leaf in water to cover by 3 cm. for 20 minutes.
Sauce: Heat a film of oil in a heavy pot with diced bacon, sliced pork sausage and diced onion. When the onion has softened, add a crushed and peeled clove of garlic, the tomato paste, wine and an equal amount of water.
Remove the herbs from the lentils and spoon them into the pot with the sausage. Add enough cooking water to cover the mixture by 2 cm. and simmer another 30 minutes. Season to taste.