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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.

Difficoltà: Facile

Tempo di preparazione: 70 min

Una ricetta di: Julia Morat

Ingredienti

Porzione per

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 a piacere
  • 60 gram diced Speck Alto Adige PGI
  • 800 ml water
  • salt a piacere
  • pepper a piacere

To serve

  • 154 ml fresh liquid cream

Lentil Cappuccino with Speck Alto Adige PGI

Tempo di preparazione 70 min

  1. 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.
  2. 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.
  3. 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.
  4. 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.