Recipe of the month: Lentil, sage, chestnut and ricotta soup

Beside Pino Ficara | Posted on 11.10.2020 at 17:59 | Updated on 11.10.2020 at 18.10.

Discover the news of Chef Pino from the Grano & Farina cooking school.

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.

Leave a Comment

Your email address will not be published. Required fields are marked *