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Crema di lenticchie ai funghi trifolati

Crema di lenticchie ai funghi trifolati

Crema di lenticchie ai funghi trifolati

Lentils are almost definitely my favourite legume. Pasta e lenticchie was once my favourite pasta rising up, or even now, into my 6th decade of this mortal coil, the affection affair hasn’t cooled one bit. There’s one thing about that earthy style I in finding vastly pleasurable and sure, comforting, particularly in down-home pasta and rice dishes or paired with the unctuous sausage known as cotechino.

But the standard lentil additionally will get alongside effectively with ‘fancy’ substances like butter and cream. In this gussied up model of a country lentil and mushroom soup, crema di lenticchie con funghi trifolati, the lentils are puréed, enriched with cream, garnished with paper-thin sautéed mushrooms and drizzled with rosemary-and-garlic scented olive oil. It’s a chic however nonetheless comforting first direction to your vacation or different vital dinner. Or even for a gentle supper while you’re feeling like one thing just a little particular.

Ingredients

For the lentil purée:

  • 1-2 shallots, finely minced
  • Olive oil
  • 1 Tb Butter
  • 250g (half lb) dried lentils
  • 1 potato (not obligatory)
  • 1 liter (four cups) broth or water (extra if wanted)
  • 250ml (1 cup) heavy cream
  • Salt and pepper

For the mushroom garnish:

  • 250g (eight oz.) mushrooms, finely sliced
  • 1-2 cloves garlic
  • Olive oil
  • Salt and pepper
  • A spray or two of unpolluted flat-leaf parsley, finely minced

To end the dish:

  • Olive oil
  • A clove of garlic
  • A spray of unpolluted rosemary

To serve:

Directions

In a big pot, sauté the shallots gently in olive oil and a knob of butter, simply till comfortable and aromatic. Add the lentils and blend. Let the lentils simmer gently, blending now and again, for a minute or two.

Add the broth or water. Simmer for approximately an hour, or till completely smooth, including extra liquid if wanted. (Lentils, like several legumes, take in an excessive amount of liquid as they prepare dinner.)

Purée the lentils till easy. (For this, the very best approach is to make use of a hand mixer immediately within the pot, however you’ll be able to additionally switch the lentils to a blender or meals processor, or—in the old-fashioned means— go them thru a meals mill and go back them to the pot.)

Mix within the heavy cream and simmer the purée for a couple of mins longer, to permit the flavors to meld. Let it simmer if it must thicken up. If it’s too thick to your style, alternatively, upload some extra broth or water.

While the lentils are cooking, brown the sliced mushrooms in garlic and oil, following our instructions for making funghi trifolati. When they’re effectively browned, take away them from the warmth and sprinkle with the parsley.

In a separate small saucepan, very gently warmth some olive oil (say round a quarter-cup) with a clove of garlic and a twig of unpolluted rosemary. Let the oil infuse for approximately 2-Three mins and switch off the warmth.

To serve, lay many of the slices of mushrooms down on the backside of soup tureen (or in particular person bowls as pictured), then ladle over the lentil purée. Garnish the highest with the remainder of the mushrooms, then drizzle the entirety with the infused oil and sprinkle with recent parsley for colour in the event you like

Serve with slices of grilled or fried bread.

Crema di lenticchie ai funghi trifolati

Notes

The number of lentils will make the dish, however this remedy lends itself to near to any lentil. The vintage selection in Italy will be the well-known lenticchia di Castelluccio di Norcia from Umbria, which enjoys an IGP designation. (Italy additionally has quite a lot of different nice lentil varietals, even though the ones from Castelluccio are probably the most well-known.) I additionally assume the French Puy lentils are pretty made similar to this. (Indeed, one of the crucial scrumptious cream of lentils soups I’ve ever hand, garnished with seared fois gras, was once in Paris.) But even your on a regular basis brown lentil from the grocery store would paintings neatly, as would extra ‘exotic’ crimson or yellow lentils can be [fine], and upload pretty colour.

The broth may also be red meat or rooster as you favor—in my opinion I feel red meat pairs fairly higher than rooster—and for the most productive taste selfmade, even though the lentils and different flavorings are such that it’s good to break out with store-bought in a pinch. If you’re go for a vegetarian dish, use vegetable broth or simply water. In the latter case, I’d up the seasonings and in all probability upload every other shallot to the soffritto at first.

Making Ahead

The mushroom purée may also be made forward of time and refrigerated (or frozen) till you’re in a position to prepare dinner. The mushroom garnish may well be made forward as neatly, even though for perfect effects I’d make it remaining minute, as I might the infused oil.

Crema di lenticchie ai funghi trifolati

Course: Primo

Cuisine: Italian

Keyword: mushroom, soup, vegetarian

For the lentil puree

  • 1-2 1-2 shallots finely minced
  • olive oil
  • 1 Tb butter
  • 250g half lb dried lentils
  • 1 potato minimize into cube (not obligatory)
  • 1 liter four cups broth or water extra if wanted
  • 250ml 1 cup heavy cream
  • salt and pepper

For the mushroom garnish

  • 250g eight oz. mushrooms finely sliced
  • 1-2 cloves garlic
  • olive oil
  • salt and pepper
  • 1-2 sprigs recent flat-leaf parsley, finely minced

To end the dish

  • 125ml half cup Olive oil
  • 1 clove garlic
  • 1 sprig recent rosemary
  • In a big pot, sauté the shallots gently in olive oil and a knob of butter, simply till comfortable and aromatic. Add the lentils and blend. Let the lentils simmer gently, blending now and again, for a minute or two.

  • Add the broth or water. Simmer for approximately an hour, or till completely smooth, including extra liquid if wanted. (Lentils, like several legumes, take in an excessive amount of liquid as they prepare dinner.)

  • Purée the lentils till easy. (For this, the very best approach is to make use of a hand mixer immediately within the pot, however you’ll be able to additionally switch the lentils to a blender or meals processor, or—in the old-fashioned means— go them thru a meals mill and go back them to the pot.)

  • Mix within the heavy cream and simmer the purée for a couple of mins longer, to permit the flavors to meld. Let it simmer if it must thicken up. If it is too thick to your style, alternatively, upload some extra broth or water.

  • While the lentils are cooking, brown the sliced mushrooms in garlic and oil, following our instructions for making funghi trifolati. When they’re effectively browned, take away them from the warmth and sprinkle with the parsley.
  • In a separate small saucepan, very gently warmth some olive oil (say round a quarter-cup) with a clove of garlic and a twig of unpolluted rosemary. Let the oil infuse for approximately 2-Three mins and switch off the warmth.

  • To serve, lay many of the slices of mushrooms down on the backside of soup tureen (or in particular person bowls as pictured), then ladle over the lentil purée. Garnish the highest with the remainder of the mushrooms, then drizzle the entirety with the infused oil and sprinkle with recent parsley for colour in the event you like.

  • Serve with slices of grilled or fried bread.


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