Lentil Cappuccino with Speck Alto Adige PGI - recipe

Course: Starter
Level of difficulty: easy
Preparation time: 70 min.
Created by: Julia Morat

     

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  Lentil Cappuccino with Speck Alto Adige PGI



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

For the lentil velouté

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

For the lentil velouté

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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