Price per piece 500g
Also known as "continental lentils", they have the characteristic of remaining compact even after cooking. Their delicate taste goes perfectly with aromatic herbs and spices. Ideal ingredient for many recipes, they can be reduced to mashed potatoes, used to prepare croquettes and additions to salad or rice for a complete dish. They do not need to be soaked.
Shrimp poached Guanciale on a soup of lentils:
Ingredients for 4 people: 12 shrimp or prawns, 350 grams of lentils (soak the night before), 12 slices of guanciale cut thin, parsley, salt and pepper.
Procedure: Carefully shell the shrimps being careful not to detach the head, wrap with a slice of guanciale and cook them in the oven at 160 degrees, or in non-stick pan without the addition of other fats for a few minutes. Meanwhile in a small saucepan, saute a clove of garlic with oil and pour in the lentils. Add a little water, parsley, salt and pepper.
Serve as a basis putting the lentils and shrimp adagiandovi above 2 per meal.
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