Dumplings carrots and chia seeds
first courses from Italy
Ciriole spelled the lentil ragout
Ciriole spelled the lentil ragout
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Today we cook ciriole spelled the lentil ragout, I chose this quality pasta in homage to the tradition of Terni, who gave us this delight ciriole fact, are a kind of fettuccine, whose particularity consists in the total absence of nellimpasto eggs ..
preparation
step 1
Heat a little water about 150/200 ml. and we put to soak the dried mushrooms for about ten minutes, so that you reidratino recommend you do not throw the water, will serve us for our flavored sauce
step 2
aside, in a frying pan we fry with a little dolio chopped vegetables after which we add the lentils, let brown for a few minutes
step 3
Then we add the rehydrated porcini mushrooms in the meantime we cut into pieces and their water.
step 4
When the liquid of the fungus is entirely absorbed pour the wine and also when it has evaporated add the tomato, two glasses of water, the nut
step 5
and cook the sauce of lentils for about half an hour over medium heat during cooking if the sauce were too dry can still add a bit of water,
step 6
limportante is that at the end of cooking its density is that of the raw passed.
step 7
We use this arrangement because if we cook the tomato without initially dilute it a little it will dry completely before being cooked and the final yield will significantly be affected sauce,
step 8
so instead we can cook it thoroughly and make it tasty at the right point.
step 9
When cooked, it can, once extinguished the flame, add a couple of bay leaves to our sauce to bring out even more flavor.
step 10
We just have to cook ciriole, their cooking is tentatively about ten minutes and season with our lentil ragout.