Of quite outstanding organoleptic properties, the lentil of Onano (Viterbo) is protected by the De.Co (Local Designation of Origin), included in the official register of Traditional Italian Regional Food Products and promoted by the Slow Food Organization. It is also celebrated every mid-August with a festival in its honour. The Onano lentil is unique in that it grows exclusively in light, sandy volcanic soil.
The cultivation of this legume has ancient origins. It was mentioned as early as 1561 in the municipal statutes, but didn’t achieve widespread fame until the mid 19th century.
Round and flavoursome, light brown in colour, these lentils have been christened the “lentils of popes”, since Popes Pius IX and Pius XII were very partial to them.
They are excellent in soups, in pasta sauces, as a side dish “tainted” with tomato, stewed with game or – a classic – with sausages.
Onano lentils with sausages
Ingredients:
300 grams Onano lentils
2 celery stalks
extra-virgin olive oil (Canino DOP)
6 sausages
2 cloves of garlic
1 cup of pulped tomatoes
chilli pepper
salt
Method:
Boil the lentils in salted water with one clove of garlic and one celery stalk and drain when al dente. Sauté a portion of the celery stalk chopped into small pieces and a whole garlic clove in four spoons of olive oil. Add sausages and let them brown, adding one cup of pulped tomatoes and a pinch of chilli, then simmer until sausages are almost completely cooked. Add lentils and a glass of water. Cover and cook at a very low heat for about twenty minutes. Add hot water, if necessary, in order to obtain the consistency of gravy.