(for 4 people)

INGREDIENTS

  • 250 g of Amìo red lentils
  • 2 carrots
  • 1 celery stalk
  • 1 bunch of sage
  • 1 bunch of parsley
  • 2 sprigs of rosemary
  • 1 red onion
  • Half a glass (100 ml) of white wine
  • 200 ml of tomato purée
  • 100 ml of water
  • 5 tablespoons of extra virgin olive oil
  • salt and pepper

PROCEDURE

    1. Rinse and drain the dry lentils (soaking is not necessary), then set them aside.
    2. Wash all the herbs, remove the leaves from the stems, and roughly chop them with a mezzaluna along with the onion and celery stalk, setting aside a bit of parsley for later.
    3. Peel and wash the carrots, then grate them.
    4. In a large, high-sided pot, sauté onion, celery, chopped herbs and grated carrots together with 5 tablespoons of extra virgin olive oil over medium heat until vegetables are well browned.
    5. Add the lentils, deglaze with white wine, and cook over high heat until it has completely evaporated.
    6. Add the tomato passata (purée), water, salt, and pepper, then cook over low heat with the lid on, stirring occasionally, for about 20 minutes. Remove the lid and cook for another 5 minutes, stirring constantly, so that all the liquids evaporate completely
    7. Remove from the heat and blend using an immersion blender until you obtain a thick cream.
    8. “Let it cool and then use it on slices of warm bread that have been rubbed with a clove of garlic, garnishing as desired with a little fresh parsley and a drizzle of olive oil. “Alternatively, store it in a glass jar with a lid, covering the surface of the pâté with a little extra virgin olive oil. It keeps in the fridge for 4-5 days.