Lentil Cappuccino with Speck Alto Adige - recipe

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

     

Print  
  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!

 

 

 

Ready to try something new?

See more Speck recipes ...

Prawns wrapped in Speck Alto Adige - recipe

Prawns wrapped in speck

Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.

Asparagus with Speck Alto Adige - recipe

Asparagus with speck

A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.

Barley risotto with Speck Alto Adige, apples and cheese - recipe

Barley risotto with speck, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!

Rösti with Speck Alto Adige PGI - recipe

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

Risotto with green asparagus and Speck Alto Adige

Risotto with green asparagus and Speck Alto Adige PGI

This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.

South Tyrolean Speck mousse on crispy Breatln - recipe

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

Grilled melons with Speck Alto Adige and rocket pesto - recipe

Grilled melons with Speck Alto Adige PGI and rocket pesto

Looking for inspiration? Add a dash of fruit to the grill with Speck Alto Adige PGI and try our tip for hot summer days.

Bauerntoast with original Speck Alto Adige - recipe

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

Speck Alto Adige PGI layered pie - recipe

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

South Tyrolean charcuterie board with pears, grapes, chutney and Speck Alto Adige PGI

Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.