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Nests Of Rice Vermicelli
ingredients
servings
4
Red lentils, peeled
150 oz
Water
400 oz
Lemon juice
2 spoons
Salt
1 teaspoon
Ground cinnamon
1/2 teaspoon
Cumin
1/2 teaspoon
Extra virgin olive oil
4 spoons
Vermicelli pasta
125 oz
Vegetable broth
400 oz
Corn flour
50 oz
second courses from Italy
Nests Of Rice Vermicelli
Nests Of Rice Vermicelli
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A union ... multi-ethnic between rice vermicelli and dahl of lentils
preparation
step 1
We prepare all the ingredients. The vermicelli I use for this recipe are the Chinese rice noodles that can be seen in the picture. Therefore the recipe is WITHOUT GLUTEN.
step 2
First of all, prepare the lentil dahl, which is a spicy and seasoned cream.
step 3
Rinse the lentils, place them in a saucepan with the two spices and water. Bring to the boil and add salt. Cook with the lid for 15 minutes.
step 4
Once cooked, blend the lentils together with 2 tablespoons of oil and lemon juice.
step 5
Taste and, to your taste, season with salt.
step 6
In a large bowl, chop the rice vermicelli.
step 7
Bring the vegetable stock to the boil and pour it over the vermicelli, stirring. Cover and leave to rest for 15-20 minutes, stirring occasionally, until all the vermicelli have softened. Now drain the excess stock.
step 8
Add the dahl spoonfuls, stirring, until the vermicelli are well blended. You could get some lentil cream on it.
step 9
Form the meatballs,
step 10
Pass the meatballs in corn flour and place them on a plate.
step 11
In a large frying pan pour the other 2 tablespoons of oil of the recipe, bring them to temperature and, over high heat, add the nests of vermicelli that will turn after a minute so that the two sides will be veiled with oil.
step 12
Then continue cooking, this time on low heat, until both sides of the meatballs will be golden. Ready! Enjoy your meal.
step 13
Notes A: after 15 minutes of cooking check that the lentils are soft. Otherwise continue cooking, adding a little water only if necessary. the advanced dahl can be served for croutons, sandwiches, sandwiches or even served with boiled basmati rice.
step 14
Notes B: it could happen that the lentil cream remained too soft, or the vermicelli too brodoso. In short, the meatballs are not together. Tip: rest in the fridge helps.
step 15
Notes C: I often prepare the breadcrumbs and leave them in the refrigerator until ready to cook them. For example: I prepare them in the evening for lunch the next day.
step 16
Notes D with these doses I got 14 meatballs. during cooking I compacted the edges with a kitchen spatula. But if you prefer the disheveled effect, leave it like that!
