mercoledì 28 dicembre 2011

[EN] Lentils cream in pastry recipe

Eat lentils 
for New Year's Eve dinner 
is a tradition followed 
in most italian regions 
because they symbolize 

money or good luck.

So I've decide to post this recipe, 
since this holiday is coming up.

Making time: 20 minutes
Cooking time: 110 minutes
Total time: 130 minutes

Ingredients (4 people):
Flaky pastry
5.3 oz. (150 g) Lentils
1 Carrot
1 Stalk of celery
1 Sprig of rosemary
1 stock-cube
1 cutlet pork underbelly
3 tbsp Extra virgin olive oil

Steps (sorry I forgot to make photos, I extracted these from the video):

I cut into pieces carrot and I wash sprig of rosemary and stalk of celery.

In a saucepan I brown carrot, celery, rosemary and pork underbelly.

I add lentils, 4,2 US Cups (1 l) of water, stock-cube and I cook it for 1 hour and half on a low flame.

I preheat oven to 392 °F (200 °C).

I remove pork underbelly and rosemary.
I blend it and I add salt.
 I cut into circles, just slightly larger than the tops of the jars, the flaky pastry.

I put the cream in four porcelain jar (I didn't find mine, so I used these alluminium jars.)

I wet the edges, I cover the jars with the flaky pastry and I make a few slashes over the top to allow steam to escape.

That's all!!!
Buon appetito

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