Method

• 1.
  For the salsa verde, using a sharp knife, chop all the herbs, capers and anchovies quite finely (this is a rustic sauce, so don’t get too carried away), then combine in a bowl.
• 2.
  Grate the garlic into the olive oil using a microplane, then gently fold the oil through the herb mixture. Generously season with freshly ground black pepper. Stir in the vinegar at the last moment before serving.
• 3.
  Cast your eyes over the lentils to make sure there are no small stones in there. This is rare, but it happens. When you’re surethey are free of debris, put the lentils in a saucepan and cover with cold water.
• 4.
  Bring lentils to a simmer over medium heat, and gently cook for 30-40 minutes, until tender but still slightly firm inside. Stir and check frequently by fishing one out and biting it. Strain lentils through a sieve and spread them out on a tray to cool.
• 5.
  For the soffritto, put the carrot, onion, celery and garlic in a saucepan with a big pinch of salt flakes and a grind of black pepper. Add the oil, bay leaves and thyme. Cook very gently and slowly over low heat. Think of it as trying to melt all the vegies down – they will become translucent and very soft. This should take 20-30 minutes. Add the tomato paste and cook for a further 5 minutes.
• 6.
  Add lentils and beef jus to the soffritto and bring to a gentle simmer over medium heat, stirring to combine well.
• 7.
  Meanwhile, add cotechino to a saucepan of water and bring to a simmer, then cook for 5 minutes to heat the sausages through.
• 8.
  Remove cotechino from water. Thickly slice and cook on the barbecue or in a frypan over high heat, turning, until golden and crispy on both sides.
• 9.
  Taste lentils and adjust the seasoning. Spoon lentils into warm bowls and arrange cotechino on top. Top with salsa verde, or serve it on the side.