Marche lentils are small size and uniform color, have a thin skin and cook in thirty minutes with no need to soak.
The lentil (Lens esculenta): the bread of the poor, was among the first vegetables grown and consumed by man; from excavations in Turkey if there are traces dating back to 5500 BC in ancient times and were held in high esteem if you think that, from the biblical statement, Esau sold it to his brother Jacob his birthright for a mess of pottage.

The lentil, the most digestible of all legumes, has the characteristic of having small dimensions, variegated color and collects a set of local ecotypes, in common with the characteristics of branch, flavor, color and culture, derived from the plot francoargilloso and techniques cultivation, unchanged for centuries. Only the Lentil thick skin must be kept to soak before being cooked.

A tip for the lentil? Take her to the pork rind or zampone or cotechino: give life to a dish to be presented in the table during the holiday year-end. Very digestible suggest, also, in isalata summer with fresh cheese and basil pesto

The chef recommends cotechino with lentils:

Serves 6: 1 kg of about sausage. 1 gr. 500 of lentils, dl. 0.5 of olive oil, 1 clove minced garlic, 1 ladles of tomato sauce, a little salt and freshly ground pepper.

Execution: Already last night, Soak the lentils. Boil in boiling the sausage, making sure to drill it first, with the tines of a fork, because it does not break. Boil the lentils in salted water; cooked al dente, drain, then cook them in a pan with oil, garlic and tomato sauce; season with salt and pepper, then serve the hot sausage, sliced ​​and surrounded by lentils. Variants: with lentils, some uses or add sliced ​​onion and chopped hot pepper to taste.