Difficult50 minutes
2 people
The most classic New Year's Eve recipe, a must-have because it is believed to bring good luck in financial matters. I'm talking about zampone with lentils, the first dish we eat a few minutes after midnight.
I am a big fan of both lentils and zampone, and having to prepare them for the umpteenth time, I decided to give them an unusual, even elegant twist by creating a cream and giving the zampone an extra boost of flavor. Lentil cream with roasted zampone Method Soak the lentils overnight in a large bowl with cold water and a pinch of baking soda. Chop the onion, carrot, and celery and sauté them in a saucepan with a few tablespoons of extra virgin olive oil.
Add the drained lentils and toast them for a few moments, then cover with water and cook over medium heat. Add the tomato purée, season with salt and pepper, and cook for 45 minutes.
When cooked, blend with a hand blender and set aside. Boil the zampone in plenty of boiling water for 30 minutes, remove it from the bag, remove the skin and chop it with a knife. Pour the chopped zampone into a hot non-stick pan and roast for one minute. Serve by pouring the lentil cream onto the bottom of the plate and topping with the roasted zampone. If prosciutto crudo liked our prosciutto crudo recipe, try it, share it with your friends, and post a photo with #BerettaLovers. The best ones will be posted on the Beretta Instagram profile. Beretta Appetito Luca.
Enjoy your meal!
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