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Portions: 4-6 people Preparation time: about 1 hour
250 g brown lentils
1 onion, chopped
1 carrot, chopped
1 sprig of celery
3 tbsp olive oil, plus more for decoration
2 bay leaves
50 g of bacon cubes
120 ml of red wine
700 ml of chicken or vegetable broth
150 g peeled chestnuts
100 g of ricotta
Fried sage leaves
Place the lentils in a bowl of plenty of cold water, rinse well and remove any dirt.
Sauté onion, carrot, celery and sage in oil in a pot over medium heat.
Add the bacon and continue cooking until you can see the color of the bacon.
Put bay leaves, lentils, wine and stock in a saucepan, then 100g of chestnuts (the rest is for decoration). Bring to a boil and simmer for 30-40 minutes, the lentils should be tender.
Season with salt, serve with a good dose of ricotta, a drizzle of olive oil and the remaining chopped chestnuts.
Add fried sage leaves if desired.