9 tiepida lenticchie Recipes

cotechino, onion, chopped, bay leaf, whole black peppercorns, fresh thyme, water, dry green lentils, onions, quartered, garlic, bay leaf, carrot, quartered, salt and pepper to taste, water, olive oil, fresh parsley, chopped

butter, flour, milk, warm, lentils, boiled and drained (about 1/2 cup dry=1.3 cups cooked ), salt, olive oil (other ok), sea salt , for dusting

mussels , scrubbed and rinsed, baby octopus , boiled 45 minutes with a cork and cooled, prawns), peeled and deveined, squid, peeled and cleaned, whole, crayfish, boiled and shelled , reserving the heads, scallions, thinly sliced, red wine vinegar, extra-virgin olive oil, fresh hot red peperoncini pepper, thinly sliced, salt and freshly ground black pepper, mint, leaves removed, to yield 1/4 cup whole leaves, wild bitter greens, washed and spun dry (can substitute baby mustard greens), lemons, cut into wedges, rock salt

fresh escarole, tblsp toasted pine nuts, tblsp olive oil, tblsp red wine vinegar, garlic, tblsp golden raisins, salt and pepper to taste

kosher salt, brown lentils, carrot, peeled and cut into 1/4-inch dice, garlic cloves, thinly sliced, fresh sage leaves, extra-virgin olive oil, red wine vinegar, kosher salt and freshly ground black pepper, cotecchino sausages , about 2 lb each

castelluccio lentils, extra-virgin olive oil, red onion, chopped into 1/8-inch dice, garlic, thinly sliced plus 2 whole cloves, chicken broth, hot, salt and freshly ground black pepper, tuscan or umbrian country bread, pasta shells, chili oil , recipe follows

castelluccio lentils, virgin olive oil, red onion , chopped into 1/8thinch dice, garlic, thinly sliced plus 2 whole cloves, sage leaves, chicken broth, tuscan or umbrian country bread, best quality extra virgin olive oil, sliced salami