Ingredients

• 400 g red peeled lentils
• 250 g puntarelle
• 200 g dry red wine
• 100 g red wine vinegar
• 60 g curly salad
• 50 g peeled almonds
• 40 g leek
• 30 g rocket
• 6 pcs artichokes
• a head of red radicchio
• lemon
• rosemary
• sage
• wasabi in paste
• extra virgin olive oil
• seed oil
• salt

For the recipe of lentil porridge with mixed vegetables, peel the artichokes, cut them in half, remove the internal barbina with the help of a digger; dip them gradually in water acidulated with the juice of 1/2 lemon. Boil them in salted water for 4-5 minutes, then cool them in ice water and dry them on kitchen paper. Brown the artichokes in a pan, greased with a drizzle of olive oil, for 5 minutes. Browse the head of radicchio. Heat 2 liters of water in a saucepan; add the wine, the vinegar for 20 seconds, then cool them in ice water. Wash and slice the chicory long. Mix the curly salad, rocket and chicory and season with olive oil and salt.
FOR ALMONDS TUNA: Blend the almonds with 200 g of water, then pour the mixture into a cloth and squeeze it, obtaining an almond milk. Blend 100 g of almond milk with 20 g of lemon juice and a pinch of salt with an immersion blender, adding 175 g of seed oil, until you get a mayonnaise; flavor it with 1 teaspoon of wasabi.
FOR THE FARINATA: Blend the lentils until they are reduced to flour. Blanch the radicchio leaves Chop the leek with a few leaves of rosemary and a couple of sage leaves; mix the chopped lentil with flour, 600 g of water and 1 teaspoon of salt using a whisk; let the mixture rest for 2 hours. Heat a well-greased pan with seed oil; place a round pastry cutter (ø 16 cm) in the center, pour 2 ladlefuls of the mixture inside and cook for about 3 minutes; then remove the ring, turn the farinata and continue cooking for 1 minute. Repeat the operation until the mixture is exhausted; you will have to get 6 farinate. Complete with vegetables and bring to the table, accompanied with mayonnaise with almonds.