One of the most memorable things about our experience in Norcia was, of course, the food. While there, we savored the best sausage ever! Frederico, our amazing host, revealed the only ingredients in his sausage were pork, salt, and pepper. Yes, the pork is just that good!
Another gastronomic speciality of Norcia is their Castelluccio lentils. They’re very small, super flavorful, and one of the most sought after foods in Umbria.
The Bianconi family was kind enough to share some of their recipes so we can continue making their amazing Italian recipes at home. We’ve made the lentils and sausage below several times. It’s simple, but delicious. At first, we were a little apprehensive of boiling sausage, but trust us, it’s so good!
Make sure you use your favorite Italian sausage. We picked up some from Olivier’s Butchery. It’s, so far, our favorite Italian sausage in San Francisco. You can use any kind of lentil. However, for the most authentic version, we suggest Castelluccio lentils here. We highly recommend trying them. They’re amazing legumes. See more from our visit to Norcia here.
- 200 grams Castelluccio lentils
- 2 ribs of celery
- 2 cloves of garlic, peeled
- 8 fresh Italian sausages
- Olive oil and sea salt, for finishing
- Rinse the lentils under cool running water and add to a medium saucepan. Cut the celery into pieces a few inches long and add to the saucepan along with the peeled garlic cloves. Add enough water to cover by a few inches, then bring to a simmer and cook until very tender, 30 - 40 minutes.
- Meanwhile, bring another medium saucepan of water to a boil. Add the sausages and boil until cooked through, about 10 - 15 minutes.
- When the lentils are tender, discard the celery and garlic then plate them using a slotted spoon, then top with slices of cooked sausage. Drizzle with olive oil and sprinkle with salt to finish.