Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Monday, February 27, 2012
Lentils spanish style
Ingredients
180 gr. of large brown lentils
100 gr. sausage "chorizo" or similar
150 gr. lard (salted)
1/2 onion
1 clove of garlic
1 tomato
1 bay leaf
1.5 liters of water
2 tablespoons of extra virgin olive oil
1/2 teaspoon paprika (possibly Pimienton de la Vera)
a sprig of parsley
Introduction
We can not leave the winter without eating at least one good pot of lentils. My favorite legumes. And the best i had them here in Spain. There are several quality and cooking's variations: green, brown, yellow, stewed, steamed or in soup. It 'a very tasty legume, delicious even without meat. But with pork sausages, it's a marvelous combination. My favorites are versions are with cured ham, cured chorizo sausage, black pudding, lard, a trio of those or even Italian-style with "cotechino"sausage. Today I decided to combine them with Spanish "chorizo" and lard (salted). I do not recommend the use of parmesan cheese. It sours all and in particular with "chorizo".
Saute the chopped onion along with the whole sausages (pricked with a fork) and oil. Add the minced garlic and after a minute the grated tomato together with the paprika (possibly the Pimienton de la Vera, which has a particularly smoked taste ). Rinse the lentils, drain and add to the mixture when the tomato has reduced dawn. Add water, a bay leaf and the whole lard or cut in half. The time of cooking will depend on the type of lentils. I used a big brown lentil that cooks fast. Remember that lentils do not need to stay overnight to soak. Skim occasionally to remove impurities formed on the surface and remove the excess fat released from the sausages. By the end of cooking add salt and stir in the chopped parsle. Serve with the bacon and sausage cut into slices.
Comments (2)
Fantastiche!!! Devono essere una bomba!!!
Fantastiche!!! Devono essere una bomba!!!