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For the lentil velouté
75 g lentils 1/4 onion 1/2 clove garlic 1/2 carrot 1/2 celery stalk 1 sprig rosemary To taste: vegetable oil 30 g diced Speck Alto Adige PGI 400 ml water To taste: salt To taste: pepper
To serve
75 ml fresh liquid cream
150 g lentils 1/2 onion 1 clove garlic 1 carrot 1 celery stalk 1 sprig rosemary To taste: vegetable oil 60 g diced Speck Alto Adige PGI 800 ml water To taste: salt To taste: pepper
To serve 150 ml fresh liquid cream
300 g lentils 1 onion 2 cloves garlic 2 carrots 2 celery stalks 2 sprigs rosemary To taste: vegetable oil 120 g diced Speck Alto Adige PGI 1600 ml water To taste: salt To taste: pepper
To serve 300 ml fresh liquid cream
Preparation
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.
Enjoy!
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