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Fettuccelle of lentil flour, tomato and cotechino crumbs
ingredients
servings
3
Lentil flour pasta
250 oz
Canned tomato sauce, with salt
200 fl oz
Celery
1 stem
Onions
1/2 half
Carrots
1/2 half
Cotechino
80 oz
Grated Parmesan, 30 months
3 spoons
Extra virgin olive oil
to taste
single courses from Italy
Fettuccelle of lentil flour, tomato and cotechino crumbs
Fettuccelle of lentil flour, tomato and cotechino crumbs
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A lentil-based pasta combined with crispy cotechino crumbs for a unique dish with traditional flavors!
preparation
step 1
In a pan put a generous dose of olive oil, add the chopped vegetables of the sautéed. In the sauté I have proportioned more celery than the carrot and onion. Pour the tomato sauce and cook over high heat for 7/8 minutes.
step 2
In the meantime blend the cotechino, you will have to obtain a kind of cotechino ground. Put the ground into a pan without adding the fat and let it brown until it has a nice brownish color. Remove the ground from the pan and place
step 3
Cook the fettuccelle: from experience, I advise you not to cook pasta over a minute and a half .. then I jumped in the pan, adding grated Parmesan.
step 4
At the time of doing the dishes I added a generous handful of cotechino crumbs on each plate
