LENTICCHIA 250 gr La Bona Usanza Dry legume typical of the Marche region

4,66 €
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The lentils, a dried legume typical of the Marche region, are of small size and variegated color, have a thin skin and cook in thirty minutes without the need for soaking.

An advice for lentil? Accompany the pork rind or zampone or cotechino: you will give life to a single dish to be presented at the table during the festivities at the end of the year. We also recommend a very digestible salad in summer with fresh cheeses and basil pesto

Pet jar: 250 gr

The chef recommends cotechino with lentils:

Ingredients for 6 people: 1 cotechino of about kg. 1, gr. 500 of lentils, dl. 0,5 of olive oil, 1 clove of minced garlic, 1 ladles of tomato sauce, a little salt and pepper of whirl.

Execution: Already the night before, soak the lentils. Boil the cotechino in boiling water, making sure to pierce it first, with the prongs of a fork, so that it does not break. Boil the lentils in salted water; drain them al dente, then in a padellaccinatele with oil, garlic and tomato sauce; season with salt and pepper, then serve the hot sausage, sliced ​​and surrounded by lentils. Variations: With lentils, there are those who use to add sliced ​​or chopped onion and spicy chilli to taste.

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