Sausage, Lentils And Radicchio With Salsa Verde Recipe

Ingredients For Sausage, Lentils And Radicchio With Salsa Verde Recipe

• 60 milliliter Olive oil
• 4 Thick pork and fennel sausages, squeezed from skins
• 2 Baby fennel bulbs, cut into thin wedges, fronds reserved
• 1 Onion, Finely Chopped
• 2 Garlic Cloves, Finely Chopped
• 2 teaspoon Fennel seeds
• 250 milliliter Red wine
• 500 milliliter Beef Stock
• 350 gram Small green lentils
• 1 Fresh bay leaf
• 3 sprig Thyme
• 1 Radicchio, larger leaves coarsely torn, heart cut into wedges
• 0.5 cup Coarsely chopped flat leaf parsley
• 30 gram Crustless sourdough bread, coarsely torn
• 60 milliliter Milk
• 20 gram Salted capers, rinsed and drained
• 4 Anchovy Fillets
• 2 Garlic Cloves, Finely Chopped
• 1 Finely grated rind and juice lemon
• 2.75 cup Flat Leaf Parsley