150 g (5 oz) Castellucio lentils or lentilles du Puy
3 garlic cloves, peeled
1 sprig fresh sage
Maldon salt and coarsely ground black pepper
new season hot and peppery extra virgin olive oil
1.5 kg (3.1/4 lb) cima di rape (or sprouting broccoli), tough stalks removed
juice of 1 lemon
6 slices sourdough bruschetta (see here)
For four
Wash the lentils and place in a saucepan. Cover with cold water, add 2 of the garlic cloves and the sage and bring to the boil. Lower the heat and simmer gently for 20 minutes or until al dente. Drain and discard the garlic and sage. Season generously with salt and pepper and a generous amount of olive oil. Keep warm.
Wash the cima di rape and discard the tough stalk and yellow leaves. Keep the flowering heads. Blanch in boiling salted water for 5 minutes, drain and lay out to cool.
Prepare the bruschetta as described here, rub with garlic and drizzle with some of the new olive oil.
Toss the cooled cima di rape with the lemon juice, olive oil, and salt and pepper. Place the cima di rape on the bruschetta and scatter with the warm lentils. Serve with prosciutto or salami.