Easy Bollito Misto

Another Gordon Ramsay dish from his Ultimate Cookery Course recipe book.  This Easy Bollito Misto  is really easy and the flavour is unbelievable!!

Its so quick to prepare…it does it’s thing on the hob for half an hour…and then you tuck in with plenty of good bread to mop up all the flavoursome sauce!

Serving Suggestion

Have this with some Focaccia or the Seeded Granary Twist to soak up the sauce.

Ingredients

• 1 tbsp olive oil
• 6 Italian sausages
• 200g cooking chorizo halved lengthways
• 3 garlic cloves peeled and sliced
• 2 celery sticks trimmed and thickly sliced diagonally
• 2 carrots peeled and sliced diagonally
• 200g puy lentils
• 1 bay leaf
• 2 sprigs of thyme
• 600-750ml chicken stock
• sea salt
• freshly ground black pepper
• flat leaf parsley chopped to garnish

Instructions

1. Heat a large saucepan over a medium heat and add a little oil. Fry the sausages for 3–4 minutes until coloured on all sides. Remove and set aside. Add the chorizo pieces, cut side down, and fry for 2–3 minutes until they start to release their coloured oil and begin to crisp up. Turn over and colour on the other side for a minute or two. Remove and set aside with the sausages.
2. Add the garlic, celery and carrots to the pan and stir for 2 minutes until the garlic is tender. Stir in the lentils, then return the sausages and chorizo to the pan with the bay leaf and thyme springs. Stir well.
3. Add 600ml of the stock, then taste and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently for 25–30 minutes until the sausages are cooked through, the lentils tender and the stock well flavoured. If the stock levels drop too low while the lentils are cooking, top up with a little of the remaining stock.
4. Discard the bay leaf and thyme sprigs and serve the bollito misto in shallow bowls, garnished with the chopped parsley.

Easy Bollito Misto

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings 4 people

Ingredients

  

• 1  tbsp  olive oil
• 6  x Italian sausages
• 200g cooking chorizo halved lengthways
• 3  garlic cloves peeled and sliced
• 2  celery sticks trimmed and thickly sliced diagonally
• 2  carrots peeled and sliced diagonally
• 200g puy lentils
• 1  bay leaf
• 2  sprigs of thyme
• 600-750ml chicken stock
• sea salt
• freshly ground black pepper
• flat leaf parsley chopped to garnish

Instructions

 

• Heat a large saucepan over a medium heat and add a little oil. Fry the sausages for 3–4 minutes until coloured on all sides. Remove and set aside. Add the chorizo pieces, cut side down, and fry for 2–3 minutes until they start to release their coloured oil and begin to crisp up. Turn over and colour on the other side for a minute or 2. Remove and set aside with the sausages.
• Add the garlic, celery and carrots to the pan and stir for 2 minutes until the garlic is tender. Stir in the lentils, then return the sausages and chorizo to the pan with the bay leaf and thyme springs. Stir well.
• Add 600ml of the stock, then taste and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently for 25–30 minutes until the sausages are cooked through, the lentils tender and the stock well flavoured. If the stock levels drop too low while the lentils are cooking, top up with a little of the remaining stock.
• Discard the bay leaf and thyme sprigs and serve the bollito misto in shallow bowls, garnished with the chopped parsley.