In a natural paradise in Lazio, Rascino lentil soup with sausage, one of the most delicious soups in Italy, has been made since time immemorial.
The Rascino plateau is a vast karst basin in the Cicolano area, in the province of Rieti and on the border with Abruzzo, between 900 and 1300 meters above sea level: here, small agricultural plots alternate, where cereals and lentils have been cultivated for centuries using traditional methods that give the products of this resilient agriculture unique characteristics that cannot be replicated elsewhere.
The Rascino lentil has a small, brown seed with few spots and reddish hues; cultivation begins in April, when the ground is no longer covered in snow and the plateau is accessible again.
Harvesting usually takes place in August: the plants are cut and grouped into rows, known as swaths, where they are left to dry and then threshed; after threshing, they must dry again in the sun, on the terrace or in the farmyards of the houses.
Date Due to the excellence and authenticity of the product, Rascino lentils are also recognized as a Slow Food presidium.
Ingredients for Rascino lentil soup with sausage
- 400 g Rascino lentils,
- 150 g smoked pancetta,
- 1 carrot,
- 1 stick of celery,
- 1 clove of garlic,
- 1/2 glass of oil,
- 8 fresh pork sausages,
- 1/2 kg tomatoes,
- salt and chili pepper to taste.
Preparation of Rascino lentil soup with sausage
Put the diced smoked pancetta, carrot, celery stalk, and garlic clove, all minced, in a pan with half a cup of oil and 8 fresh pork sausages, and brown everything well.
Then add 1/2 kilo of tomatoes, salt to taste, and boil until the tomatoes are well cooked.
Cook the lentils separately in a little water, boiling them for about 40 minutes with a little chili pepper.
At this point, pour the sauce into the lentils and boil for another 15 minutes. Serve hot with toasted homemade bread.
