Lentil Cappuccino with Speck Alto Adige PGI
Lentil cappuccino with Speck Alto Adige PGI – a creative and elegant recipe, ideal as a warm and surprising starter.
Difficulty: Easy
Preparation time: 70 min
A recipe by: Julia Morat
Ingredients
Serves for
4
people
For the lentil velouté
- 150 gram lentils
- 0.5 onion
- 1 clove garlic
- 1 carrot
- 1 celery stalk
- 1 sprig rosemary
- vegetable oil to taste
- 60 gram diced Speck Alto Adige PGI
- 800 ml water
- salt to taste
- pepper to taste
To serve
- 154 ml fresh liquid cream
Lentil Cappuccino with Speck Alto Adige PGI
Preparation time 70 min
- To prepare the lentil cappuccino with Speck Alto Adige PGI, thoroughly rinse the lentils under running water and remove any debris or impurities. Let them drain. Peel and finely chop the onion and garlic. Wash the carrots and celery, then dice them.
- Heat a pot with 1–2 tablespoons of vegetable oil and sauté the diced Speck Alto Adige PGI for a few minutes, stirring occasionally. Remove the speck from the pot (leaving the oil) and set it aside.
- If needed, add a few more tablespoons of vegetable oil to the pot and sauté the onion, garlic, carrots, celery, and rosemary for a few minutes, stirring occasionally. Cover and let cook for approximately 40 minutes, until the lentils are tender. Season with salt and pepper near the end of the cooking time. Remove the rosemary and blend everything into a velvety purée using an immersion blender.
- Before serving, whip the fresh liquid cream. Divide the lentil velouté into cups, add 1–2 tablespoons of whipped cream, and top with the sautéed Speck Alto Adige PGI from earlier.