Figatellu is Corsica’s most famous charcuterie — a smoked pork sausage rich with liver, traditionally eaten fresh and pan-fried or grilled. Here it’s paired with earthy lentils for a warming, rustic meal.
Ingredients
- 2 Figatellu sausages, sliced
- 250 g green lentils
- 1 onion, chopped
- 1 carrot, diced
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Cook the lentils with the onion, carrot and bay leaf in salted water for about 25 minutes, until tender but not mushy. Drain.
- Meanwhile, pan-fry the sliced Figatellu until browned and cooked through.
- Combine the lentils with the sausage and its cooking fat, and season to taste.
A simple, satisfying dish best enjoyed with a hunk of crusty bread.
