Lentil Soup with Toasted Zampone

Method

1. Soak the lentils in water for a couple of hours, then blanch them quickly in boiling water.
2. In a pot, heat some extra-virgin olive oil and add the guanciale, a clove of garlic, some sage, and rosemary. Cook gently over low heat.
3. Add the lentils to the pot and cover them with broth. Add a little tomato paste.
4. Cook the lentils over medium heat, not boiling vigorously, until they are slightly dry. Add some lemon zest.
5. Meanwhile, boil the zampone (or cotechino) until cooked through. Slice it.
6. In a separate pan, heat some olive oil and butter. Toast the zampone slices with rosemary, sage, and optional leek until crispy and golden.
7. Serve the lentils in a bowl, top with the toasted zampone, and drizzle with a dressing made of chopped parsley, garlic, and lemon. Garnish with a sage leaf.