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Lenticchie pastry with totes and Olive Leccino

ingredients

servings

6

Olive Denocciolate Leccino Condite Madama Oliva

200 grams

find out more

Black pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Oregano

to taste

Green beans

100 grams

Squid

400 grams

Lentils

500 grams

first courses from Italy

Lenticchie pastry with totes and Olive Leccino

Lenticchie pastry with totes and Olive Leccino

with fish high in fiber high in iron high in potassium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lenticchie pastry with totes and Olive Leccino

Olives Leccino, with a spicy and slightly aromatic flavor, are best used to prepare appetizers or starters with seasoned cheeses and cold cuts. They are very used to flavor both meat and fish dishes. Another use is in the pan together with potatoes, peppers, eggplants or tomatoes.

Lenticchie pastry with totes and Olive Leccino step 1

step 1

Cook the lentils in a steel pot or chop with a little water (2-3 times the volume of lentils) with the herbs, with the lid and low heat.

Lenticchie pastry with totes and Olive Leccino step 2

step 2

Boiling can take 30-40 minutes of cooking depending on the size.

Lenticchie pastry with totes and Olive Leccino step 3

step 3

Once cooked the lentichie, drain and put them in a mixer and finely shake until the desired density is reached.

Lenticchie pastry with totes and Olive Leccino step 4

step 4

After washing and frying the green beans, cook them in salt water. Wash the totes and after cutting them down, cut them in half. Salt them in a non-stick frying pan with oil.

Lenticchie pastry with totes and Olive Leccino step 5

step 5

Place a thin layer of lentils on a plate and place the totes. olives and green beans. Finish with a pinch of oil and a pinch of fresh ground pepper.

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