Buon appetito!
Zuppa di Lenticchie e pomodori
Ingredients
4 persons
- 50 Gram guanciale
- olive oil
- 1 roots
- 1 red onions
- 3 cloves garlic
- 1 celery stalks
- 1 leeks
- 2 handful green lentils
- 7 sage leaves
- 3 twigs rosemary
- 1 block chicken broth
- 1 Elvea Il Puro
- pepper
- 2 bulbs mozzarella
Preparation
-
1
Cut the guanciale into small cubes.
-
2
Heat 2 tablespoons of olive oil in a sauté pan over high heat. Color the guanciale for a few minutes.
-
3
Peel, rinse and cut the carrot, onion, celery stalk and leek into small cubes. Add the vegetables to the pan. Mix well.
-
4
Add the lentils and simmer for a few minutes. Then add 1 bottle of Il Puro and half a bottle of water.
-
5
Add a vegetable stock cube, stir to combine and simmer for 20 minutes.
-
6
Finely chop 1 sprig of rosemary to decorate the plate.
-
7
Scoop a generous portion of lentil soup onto a plate and garnish with half a ball of mozzarella, a drizzle of olive oil, the chopped rosemary, a little ground pepper and a few small sage leaves.
