Lombard lentil stew "Lenticchie in umido lombarde"

Lombardy

Cooking time: about 1 hour and 10 minutes Difficulty: Ingredients, amounts for 4 people: onion: 1 small lentils: 11 oz pancetta (Italian spiced bacon): 2 oz salt: sage: some leaves

Preparation: Put the lentils into warm water to soak and soften overnight. The next day, chop up the 'pancetta' into roughly-shaped pieces and put into a casserole dish. Add the finely chopped onion and the sage leaves and sauté. Then add the well drained lentils, cover with water, add salt and cook for about 1 hour or until the water has all been absorbed. Serve as a side dish with boiled 'cotechino' (fresh pork sausage) or 'zampone' (pork sausage using a pig's trotter as casing).