Warm lentil salad with sautéed lemon gremolata
Main course, serves 10
- 1kg LENTILS BY GIACOMO SANTOLERI*
- 1kg vegetables to sauté (leeks, carrots, onions, celery)
- Strong extra virgin olive oil
- 1 onion
- Zest of one lemon
- 10 sprigs of thyme
- 1 sprig of rosemary
Start the New Year off right by trying something new and adopting the Italian tradition of lentils on the last day of the year!
From immemorial times, we Italians believe that eating lentils on New Year’s Eve brings money in the new year: one lentil, one coin. The lentils from Casino di Caprafico are so good that you won’t even care if they don’t bring you any good fortune in 2016!
This recipe is best prepared one day in advance, so that the earthy flavour of the lentils has time to soften and fuse with the others aromas.
Mince (by hand or in a food processor) the leek, celery, carrot, a little onion and a clove of garlic; add the grated zest of one lemon (yellow part only: the white pith is bitter), the thyme and rosemary. Fry in some olive oil and set aside.
Rinse the lentils and cover them in plenty of boiling water; boil until they are almost cooked (around 25 minutes) and drain well. To finish cooking the lentils, sauté them with the lemon gremolata. Season with salt and freshly ground black pepper and leave it to rest for twenty-four hours before serving.
Drizzle the lentils with extra virgin olive oil, warm up slightly, serve and enjoy!
* Product included in Box 04 Natalissimo !