A flavoursome cream made with Pecorino Romano cheese - a new way to serve lentils, the legume typically prepared for Italian year end festivities.
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INGREDIENTS |
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Tortiglioni Barilla |
350 |
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g |
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Pecorino Romano cheese |
240 |
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g |
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Dried lentils |
100 |
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g |
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S. Marzano tomato |
3 |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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PREPARATION |
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Soak the lentils in water for 6-8 hours, then boil them in plenty of salted water. |
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Cook the Tortiglioni Barilla in plenty of salted water. |
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In the meantime, prepare the cream in a deep pan. Mix the grated pecorino cheese and the ground pepper with a ladel of pasta cooking water until smooth. |
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| 4. |
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Drain the Tortiglioni when "al dente", then dress with the cheese cream. Allow the pasta to cool, then add the diced tomatoes and the lentils. |
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CHEF'S NOTE |
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For a more attractive presentation, use pink lentils. |
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This smooth and succulent recipe is best complemented by a well-structured, medium-alcohol and fragrant red wine, such as a Pinot nero Atesino or an Aglianico Campano. |
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