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Posts Tagged ‘lenticchie’


    5 November 2012 // flaviabi

    ravioli di lenticchie

    To make pasta dough see here, to make the filling for 4 people:

    250 gr, lentils from Castelluccio di Norcia

    A glasso f white wine


    Half onion

    Half garlic



    Lots of parsley

    2 Bay leaves

    2 sage leaves


    1 truffle

    Extra virgin olive oil

    Honey aromatized with onion

    Put lentils in water for 12 hours and then boil in water and wine for 1 hour adding onion, garlic, carrot, seller,bay leaves, sage, salt and chili. When ready mash it to make a cream. Add the breadcrumb to solidificate but please be careful not to make it too strong. Roll the pasta and prepare your ravioli. In a pan put olive oil and garlic and heat, add the grated truffle, chili and salt. When ravioli are cooked pass them into the pan, adding the parsley finely chopped. Serve your ravioli with a taste of honey aromatized with onion. DELICIOUS!!

  2. BASMATI RICE SOUP …and other surprises

    5 May 2011 // flaviabi


    Not being a big pasta eater, I enjoy to cook/eat soups….many  and for all seasons …
    Ingredients (4 people)
    200 gr. Basmati rice
    100 gr. barley
    100 gr spelt
    100 gr. Lentils
    1 onion
    1 clove garlic
    1 slice of bread
    Extra virgin olive oil
    1 carrot
    1 celery stalk
    The only boring thing in making this soup, is that spelt-barley and lentils should be cooked separately because they have different cooking times. In a deep pan, sauté in oil the chopped onion and garlic, carrot and celery. When gold, add lentils and barley-barley previously boiled and add 1 liter of water. Add of salt and pepper and boil it for about 10 minutes. Add basmati rice (it cooks very quickly about 10 minutes.
    In a pan fry the bread cut into cubes with oil until it becomes gold and crisp. When the soup is ready, serve it hot, with croutons, a sprinkling of parsley and a drizzle of olive oil