Mortadella and Lentil Vegetables – Ticino

Alice Vollenweider: The second Ticino dish is mortadella and lentils. Mortadella – in Ticino this is not the giant sausage from Bologna, but an aromatic sausage made of pork, whisked with garlic, liver, red wine and many spices, which is left to soak in water for an hour and a half. Then it is cut into slices and put on the lentils.

Cut the carrots, celery and onion as finely as possible with a sharp kitchen knife (*) and sauté the mixture in olive oil at a moderate temperature until it turns golden brown. Now add the lentils, extinguish with the wine, add beef broth until the lentils are just covered and season with salt and pepper. If too much liquid evaporates, add a little beef broth from time to time as in the risotto.

Add the bay leaf seasoning just before serving. Also add the caraway seeds.

In an hour the lentils will be soft and tasty. There are also lentils that can be cooked in twenty to thirty minutes, depending on their size and variety. The flavor is enriched by the addition of bacon rind.

(*) The mixture of onion, carrot and celery that is steamed for the lentils is called soffritto in Italian cooking language, and Fabio Pusterla (**) says that anyone who is unable to cut a soffritto evenly fine and to steam it precisely is lacking the foundation of Lombard-Ticino cuisine. Electric cutting equipment is dispensed with

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