An easy, tasty recipe that will make a great impression.
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INGREDIENTS |
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Farfalle Barilla |
350 |
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g |
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Cleaned shrimp |
250 |
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g |
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Montain lentil |
100 |
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g |
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Carrot |
1 |
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Chopped italian parsley |
1 |
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tablespoon |
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Extra virgin olive oil |
3 |
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tablespoons |
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Garlic |
2 |
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cloves |
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Laurel |
1 |
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leave |
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Small onion |
1 |
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PREPARATION |
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| 1. |
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Soak the lentils in water for at least six hours, then boil them into salted water together with the minced onion and carrot. Aside, boil the shrimp in salted water, together with the whole garlic and e laurel leaf. |
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| 2. |
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Drain the lentils and shrimp. Then put them together into a stewpan with two tablespoons of oil. Season them with salt, pepper and Italian parsley. |
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| 3. |
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Cook the Farfalle Barilla in plenty of salted water, drain it and mix it together with the sauce. |
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CHEF'S NOTE |
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If you want to save time, it is possible to use canned lentils and frozen shrimp. You will save time but the taste will not be as good. |
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For this sweet and a little oily dish, we suggest a Spumante Brut or a fruity, flowery, fresh white wine such as a Franciacorta Brut or a Monterosso Val D'Arda. |
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