Tag: stewed

Stewed Lentils Recipe – Italian Cuisine – Italian Cuisine

When a recipe is simple it is already good. The stewed lentils are like this, without so many frills they conquer our heart

Ingredients

350 g Soaked lentils
200 g Tomato puree
50 g Onion
30 g Celery
30 g Carrot
Laurel
Broth
Olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

When a recipe is simple it is already good. The stewed lentils are like this, without so many frills they conquer our heart

Finely chop the onion together with the celery and carrot, then let them dry with 4 tablespoons of oil. Pour in the lentils, toast them over high heat, then add the tomato puree, a bay leaf and two ladlefuls of broth. Cook on moderate heat for about 40 '. Add salt and pepper and serve hot.

Recipe Porcini stewed with speck – Italian Cuisine

Ingredients

1 Kg porcini
100 g shallots
100 g a slice of speck
meat extract
laurel
mint
butter
vegetable broth
olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 8 people

To prepare the stewed porcini mushrooms with speck, clean the porcini mushrooms by rubbing them with a damp pezzuolina after scraping off any soil from the stems, then reduce them to large pieces. Divide the shallots into wedges and the speck into sticks. In a baking pan brown, in hot oil and butter, speck, shallots and a bay leaf; then add the porcini mushrooms, fry them, add salt and pepper, season with chopped fresh mint, add half a ladle of broth, season with a bit of meat extract, cover and leave to simmer for about 15 minutes, then serve well hot.

Recipe Cuttlefish stewed with peas and tomato – Italian Cuisine

Ingredients

350 g tomatoes
180 g shelled peas
50 g rocket, peeled
8 medium cuttlefish
coriander powder
garlic
tarragon
dry white wine
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare the cuttlefish stewed with peas and tomato, gut the cuttlefish, then deprive them of beak, eyes and, whole, let them stew in a pot covered with a little olive oil, 2 cloves of garlic, a glass of water, half of wine, until all the liquid has evaporated. Separately, in a saucepan, briefly fry the chopped rocket in a drizzle of oil, flavored with chopped tarragon and a teaspoon of coriander; after 2 minutes add the tomatoes cut into small pieces and the peas; sprinkle with a ladle of water and let simmer for 10 minutes, then add salt and pepper, add the pre-cooked cuttlefish, let it cook for another 5 minutes, then turn off and serve.