Black lentils on potato mash

Keizer — Fri, 27 Mar 2020 17:26:50 +0000

Black lentils on potato mash Keizer Fri, 03/27/2020 - 12:26

I had white and red wines to taste. A strong, but elegant red wine fit very well with this dish. I paired with Corniolo, a Sangiovese/Gamay del Trasimeno blend.

But also a dry not to fruity white wine should go.

Recommended wines

Corniolo

Febeo

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Food Tag

lentils

potato mash

Dish

This preparation was inspired by a dish which is served in "Ia Parolina", a 1 star Michelin Restaurant in Trevinano. At La Parolina the potato cream is much finer and the lentils are still smaller. They call their dish "Caviale di Onano".

I prepared the potato mash with butter but without milk using vegetable broth for mashing the potatoes.

The lentils need to be cooked in a lot of water, to get them cooked homogenously. They absolutely need to be "al dente"

Lentils with Olive Oil.

I served this with two vegetable creams, on prepared from the veggies I had used for the broth and one cream from black cabbage. Both creams had a generous amount of cheese.

Salsicce con Lenticchie (sausages with lentils)

Keizer — Fri, 14 Feb 2020 18:15:31 +0000

Salsicce con Lenticchie (sausages with lentils) Keizer Fri, 02/14/2020 - 13:15

I paired with two Rose' wines, and yes many pairings are possible. But: the elegance of th e TIXE (Pinot Grigio from Palazzone) is waisted with the salt and spices of the sausages. The Martavello, as derived from a red grape, went better. I can't imagine something better than a strong Sangiovese with sausages.

Recommended wines

Rosso di Spica

Accordo

Baccio del Rosso

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Food Tag

sausages

lentils

food image

Dish

This is a signature dish of Umbrian cooking. Both, lentils and sausages need to be of prime quality, The lentils should become soft and remain integer, not transform into mash as it happens with cheap lentils. In our region there are plenty of high quality lentils, even those famous ones from Ventotene island are grown by my friends from Casa Vespina. Every village butcher has its own sausage recipe. All are good and too salty. You can fail with sausages only buying them in a cheap suupermarket.

The lentils are boiled with a clove of garlic and some celery until al dente. I have a specific procedure to prepare sausages. I make holes into he sausage skin and boil them in some Grechetto until they release some fat. After this initial process I add other flavours, in this case a second clove of garlica and some finely chopped celery. Then fry for a while. Add a can of "polpa di pomodoro" and finish cooking the sausages. Add the lentils and cook together for other 5 minutes.

The typical "pane shapo"(unsalted bread) is appropriate with this dish.