Typical Umbrian recipe with Colfiorito lentils
Typical Umbrian recipe with Colfiorito lentils
Ingredients for 4 people
200g of lentils from Colfiorito, 1 onion, ½ celery stalk, extra virgin olive oil, 2 cloves of garlic, 5 tomatoes, 1 bay leave, 1 teaspoon of parsley, some rosemary, 3 sage leaves, fine sea salt, pepper.
Method
Soak the lentils in a pot with water to eliminate impurities, than drain. Put the lentils in a pot with at least 2 litres of fresh cold water, bring to the boil and cook for approximately 20 min since the moment the water starts to boil. Add some salt at the end. Add some hot water if too dry.
In another saucepan warm up a bit of extra virgin olive oil, then add the onion finely chopped. Cook for two minutes, then add the celery finely diced and the cloves of garlic coarsely shredded. Cook for 1 minute then add the diced tomatoes, the bay leave, the parsley, the rosemary, 3 teaspoons of fine sea salt and some fresh black ground pepper to taste. Stir and cook over low heat, covered, until nice and soft, about 20 minutes.
Then eliminate the bay leave and purée the sauce with a vegetable mill. Put this sauce in the saucepan with lentils. Stir and serve dressed with extra virgin olive oil.
Salad with smoked salmon and Colfiorito Lentils
Salad with smoked salmon and Colfiorito Lentils
Ingredients for 4 people
150g of lentils from Colfiorito, 200g of salmon, ½ onion, 5 tablespoons of extra virgin olive oil, 1 teaspoon of parsley finely chopped, fine sea salt.
Method
Soak the lentils in a pot with water to eliminate impurities, than drain. Put the lentils in a pot with at least 2 litres of fresh cold water, bring to the boil and cook for approximately 20 min since the moment the water starts to boil. Add some salt at the end. Add some hot water if too dry then drain.
In another saucepan warm up a bit of extra virgin olive oil, then add the onion finely chopped. Cook for two minutes, then add the salmon finely diced and let it cook over low heat for approximately 4 minutes. In a salad bowl put the lentils, the salmon with the onion, the parsley and stir. Add some extra virgin olive oil and serve.
Pumpkin Risotto with Lentils from Colfiorito
Pumpkin Risotto with Lentils from Colfiorito
Ingredients for 4 people
100g of lentils from Colfiorito, 300g of rice, 350g of pumpkin (peeled, seeded and diced), 1 sausage; ½ onion, 1 clove of garlic, 1 bay leave, 60g of butter (or 5 tablespoons of extra virgin olive oil), 3 tablespoons of grated parmesan cheese, 1 litre of vegetable broth, ½ glass of dry white wine, salt.
Method
Soak the lentils in a pot with water to eliminate impurities, than drain. Put the lentils in a pot with at least 2 litres of fresh cold water, add the onion finely chopped, the clove of garlic and the bay leave, then bring to the boil and cook for approximately 20 min since the moment the water starts to boil. Add some salt at the end. Add some hot water if too dry, then drain.
Meanwhile, in another saucepan put the butter and warm up, then add the onion finely chopped and the minced sausage. Cook for five minutes, then add the pumpkin finely diced and let cook over low heat for approximately two minutes, then add the rice and brown it for one minute, then add the white wine and let it quickly evaporate.
Finally, add the vegetable broth and continue cooking for at least 18 minutes. Add the Lentils from Colfiorito to the rice 5 minutes before the end of the cooking, then stir. In a salad bowl put the risotto, add the parmesan and stir. Add some extra virgin olive oil and serve.
Creamy soup of Lentils from Colfiorito with Leek
Creamy soup of Lentils from Colfiorito with Leek
Ingredients for 4 people
200g of Lentils from Colfiorito, 1 litre of vegetable broth, 1 leek, 4 slices of bread, extra virgin olive oil, salt, pepper.
Method
In a saucepan warm up 5 spoons of extra virgin olive oil, then add the leek finely chopped and toss for two minutes. Soak the lentils in a pot with water in order to eliminate impurities, than drain. Put the Lentils in the saucepan with leek and add hot vegetable broth.
Cook for approximately 20 min since the moment the water starts to boil. Add some salt at the end. Add some hot broth if too dry. Use a vegetable mill to make a purée and strain away skins at the same time.
Meanwhile, toast the slices of bread and season them with some extra virgin olive oil. Serve the creamy soup of leek and Lentils from Colfiorito with the bread still warm.
