Tag: lentils

At New Year's Eve cotechino, lentils and a cocktail! – Italian Cuisine

Four chefs and four bartenders of Rome recreate and match for us the inevitable of the ball. In the January issue of La Cucina Italiana you will find recipes and combinations as you have never tasted them.
In advance for you the recipe of Marco Morello and the drink of Patrick Pistolesi.

Gua bao, Cuoco Marco Morello

INGREDIENTS FOR 6 PIECES
FOR BAOs
250 g flour – 150 g milk
15 g sugar – 15 g seed oil
3 g fresh brewer's yeast
FOR LENTILE CREAM
300 g yellow lentils decorticated onion
fresh chopped coriander turmeric powder cumin powder – salt extra virgin olive oil FOR COTECHINO
400 g 1 boiled cotechino yuzu juice – sake
sesame oil
TO COMPLETE
bitter cocoa – chives
FOR GUA BAO
Knead all the ingredients up
to obtain a homogeneous mixture
and elastic; cover with a damp cloth and let it rest for at least
20 minutes, then divide it into 6 small cakes. Roll them out giving them an oblong shape, fold them like a "booklet", place them inside one or more steaming baskets and leave them covered for about 30 minutes. Bring a saucepan of water to a boil, place the baskets on top
and cook the steam gua bao for
20-25 minutes. Remove them from the basket,
let them cool and cover with a sheet of baking paper.

Ziggy Stardust, Bartender Patrick Pistolesi

Easy commitment
Time 10 minutes
INGREDIENTS FOR 1 COCKTAIL
50 ml 20 ml 10g
5 ml
Cognac Merlet Eau de Vigne triple sec Merlet Trois Citrus citric acid – 5 g malic acid (found both in pharmacy) alternatively 15 g of juice
of lemon
bitter sugar syrup with grapefruit
blu curaçao – granulated sugar granulated pink grapefruit rind
Put a tulip goblet in the freezer while you prepare the cocktail, so that it is cold when you serve it. Dissolve citric and malic acids in 250 g of water, thus obtaining lime acid. Pour 15 g into the mixing glass. Collect all liquids (excluding
blu curaçao) and 4 drops of bitter in mixing glass with acids (or juice)
lemon), add ice and stir to cool.
Immerse the edge of the glass, for 2 cm, in the blue curaçao and then in the granulated sugar for a degrading color effect.
Strain the cocktail into the glass and decorate it with the grapefruit zest.

Ten recipes with lentils – Italian Cuisine

At Christmas but not only: lentils are an ingredient that should never be lacking in our diet, due to the innumerable nutritional properties of which are rich

Red, brown, green: there are many varieties of lentils on the market, all rich in proteins and vitamins essential to our health. Among the most widespread and valuable are those of Castelluccio, Altamaura and Fucino. Also the French ones by Puy are excellent.

For sale they are already boiled, packaged in jars, or red hulled to cook faster. The dried ones have a higher content of active ingredients and are free of preservatives, unlike those in cans. When the product is packaged, it is advisable to check the origin and date of harvesting, because if the lentils are too old they will require overcooking and longer cooking, to the detriment of the flavor. Always considered lucky, they are a versatile ingredient with which you can prepare an entire menu, from appetizers to desserts. Here are our tips to bring them to the table.

Lentil caviar with ricotta and speck

Prepare these small glasses that you will serve as entreé by cooking the lentils with a sauté of celery, onion and carrot. When they are soft, salt them, blend them until they are creamy and add a drizzle of extra virgin olive oil. Place the cream on the bottom of a glass, add the cow's milk ricotta and garnish with slices of speck collected in the center.

Red lentils, foie gras and raw ham

Another delicious finger food that is prepared in a very short time because the red peeled lentils bake very quickly compared to the classic ones. Place them in a pot with chopped herbs and onion, cover with cold water and cook for 15 minutes, then drain and allow to cool. Prepare a vinaigrette with balsamic vinegar, extra virgin olive oil, salt and pepper, season the lentils to which you will have added strips of raw ham and cubes of foie gras and served in small cocotte.

Cavatelli with lentils and monkfish

This dish is a soup for special occasions. Cook the lentils for a long time with a bay leaf, chopped celery and carrot and when they are almost ready add the monkfish cubes and cook for a few minutes. Separately boil some salted water in which you will cook the cavatelli. Drain a little al dente and add them to the lentil and monkfish soup. Flavor, then serve with a drizzle of extra virgin olive oil and ground pepper.

Cream of lentils, chestnuts and sausage

Excellent served as an appetizer, or, in larger quantities, as a first course, this dish contains all the flavors of autumn. To prepare it, cook the lentils and then chop them coarsely and place them in a bowl. Apart from crumbled boiled chestnuts and add them to the lentil puree.

Whip the fresh cream with a whisk and add it to the mixture of lentils and chestnuts with a wooden spoon. Cut the sausage into small pieces, brown it and, once cooked, mix it with the cream of lentils and chestnuts and serve.

Tartlets with lettuce

A second of vegetables that will appeal to children too. To start, cook the red lentils for about 10 minutes, with a bay leaf and a little water. When they are soft, let them cool. Meanwhile, cook the lettuce in a pot with chopped onion and a tablespoon of oil. Then add the lentils and brown for 10 minutes. Add to the mixture an egg, ricotta, two tablespoons of grated Parmesan and salted. Grease the molds, pour the cream and bake at 180 degrees for 10 minutes. Serve warm.

Lentil croquettes and potatoes

This recipe is also perfect for a vegetarian menu. To prepare the croquettes, boil the lentils and potatoes and then pass them to the mill. To this puree add some cubes of sweet bacon browned in a pot with a clove of garlic and a drizzle of extra virgin olive oil. Mix, season with salt and form the croquettes that you will pass in the chopped pancarré with marjoram, rosemary, thyme and parsley. Fry the croquettes in a pan with hot oil and serve them on a plate of salad seasoned with oil, salt and balsamic vinegar.

Couscous with lentils and vegetables

This recipe can be a rich single dish or served in small doses, a tasty appetizer. Boil the lentils and in another pot sauté carrot, onion and zucchini cut into chunks. When the vegetables are still crispy add the lentils and a tablespoon of curry. Separately prepare the cous cous as indicated on the package. Add the cous cous to the vegetables and serve in cocotte with a drizzle of extra virgin olive oil and chopped walnuts.

Salmon and lentil glasses

Still an idea for an informal dinner with friends. Boil the lentils of Castelluccio and in another pot browned slices of salmon with a drizzle of oil and chopped herbs. Place the lentils on the bottom of a glass, place the chopped salmon on top and garnish with toasted almonds.

Rolls with speck

A fast but very scenic appetizer. To prepare it, boil green lentils, add to these the minced pork, cream, salt and pepper. Form small cannoli that you wrap in slices of bacon. Arrange them on a lined plate and bake at 180 degrees for ten minutes. Serve them on croutons made to brown with a drizzle of extra virgin olive oil.

Bavarian with almonds

This cream will surprise you for the sweet taste of legumes. Boil the green lentils and pass them through a sieve. Separately, in a saucepan, boil two tablespoons of sugar with a little water. Off the heat add the gelatine, previously soaked. Add the lentils and then the whipped cream to which you have added two tablespoons of sugar. Spread the mixture into small bowls that you will put to cool in the refrigerator for at least three hours. When serving, sprinkle the surface of the cream with chopped peeled almonds.

40 recipes with lentils against anemia – Italian Cuisine

Anemia is a very common disease that can occur in a light or serious form, so as to require specific therapies, adequate diets and the use of supplements. And seeing that in 50% of cases it is estimated to be caused by one incorrect supply, we suggest to focus on prevention at the table. Starting from an adequate intake of iron, whose deficiency is one of the causes of anemia due to an incorrect diet.

And if the grandmother's remedy that advises eating a good slice of liver is to be kept in mind, but without exaggerating with the doses, we want to propose an alternative to eat at will. The lentils, which in 100 g contain over 3 mg of iron, a good help in reaching the recommended quota of 10 mg per day.

Why combine them with foods that contain vitamin C

If one of the precious substances to counteract the onset of anemia is iron, we must also focus on its absorption. Introducing it in our body through foods that are particularly rich in fact, not enough to protect us from any risk. In particular, the iron contained in foods of vegetable origin such as legumes is said not eme and is more complicated to absorb compared to that present in lean red meat, turkey, chicken, and fish such as tuna, cod, salmon.

So who can we ask for help to make sure we benefit from the iron contained in lentils? First of all to the C vitamin present in citrus, kiwi, grapes, cabbage, broccoli, peppers, tomatoes and lettuce. But also to the cysteine present in foods like meat and fish, capable of duplicating and tripling the absorption of non-heme iron.
This therefore uproots the belief that the consumption of lentils or other legumes should not be associated with that of the best known animal proteins.
The positive effect of vitamin A in foods such as bright green, yellow and orange fruits and vegetables and egg yolk should also not be overlooked.

Matches not to be made

Just as foods that optimize iron absorption exist, it is shown that others inhibit it. It is therefore inadvisable to combine the consumption of lentils with tannins contained in the coffee, chocolate and tea. Also an excess of fibers present for example in the Whole grains, could be a contraindication.

Our recipes

And now that we know that lentils are a great ally in preventing anemia, you just have to think about how to cook them. In the gallery we present over 40 perfect recipes to best enjoy them and insert them in our weekly diet.

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