Ingredients

8 medium-sized good-quality Italian sausages, or good fat Cumberlands

Olive oil

1 pound, 2 ounces purple-sprouting broccoli or cima di rapa

Juice of 1/2 a lemon

Extra virgin olive oil

Sea salt and freshly ground black pepper

A small handful of fresh thyme tips

For the salsa rossa

• Olive oil
• 1 small red onion, peeled and finely chopped
• 3 cloves of garlic, peeled and finely sliced
• 1 small stick of cinnamon
• 1-2 small dried red chilies, crumbled
• 2 tablespoons red wine vinegar, plus extra for dressing
• 2 (14 ounce) cans of good-quality plum tomatoes

For the lentils

• 14 ounces lenticchie di Castelluccio or Puy lentils
• 2 cloves of garlic, peeled
• 1 bay leaf
• A handful of fresh flat–leaf parsley, leaves chopped, stems reserved
• Red wine vinegar or sherry vinegar

Description

Editor's Note: The Recipe And Introductory Text Below Are From Jamie Oliver's Book, Jamie's Italy. This Dish Features A Classic Italian...

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