Lentil Puree (Purè di Lenticchie)
Instructions
Boil the lentils as directed, drain and pass through a knitting mill.
Salt Them.
Pour the past in a pan, put on the heat, add the cream and stir to mix well.
As soon as the mixture has reached the right consistency, picked up the jar, add the mashed with a knob of butter and, if you like, sprinkle with a bit of pepper.
Accompanying wines: the wine chosen for the dish.
Ingredients and dosing for 4 persons
- 300 g of lentils
- 1 carrot
- 1 costa of celery
- 20 cl of cream
- 1 walnut butter
- Salt
- White pepper