(for 4 people)

INGREDIENTS

  • 350 g organic lentils
  • 50 g of butter
  • Half an onion
  • 3–4 sprigs of parsley
  • 1–2 stalks of celery
  • 2 medium carrots
  • salt and pepper to taste

PROCEDURE

  1. This would be called purée de lentilles in French; but as Rigutini reminds us, the proper Italian word is passato, which can be applied to all kinds of legumes, including potatoes. So, to make a passato—not a presente—with lentils, cook them [in a large pot covered with 3–4 fingers of water] with a small piece (25 grams) of butter. When they are cooked but not mushy [drain any excess water, or add a little hot water during or at the end of cooking if they’re too dry], pass them through a sieve (istaccio).
  1. Make a fine mince of onion (just a little, as it shouldn’t be too noticeable), parsley, celery, and carrot. Sauté it in a pan with just enough butter (about 25 grams), and once it’s well browned, deglaze with a ladle of broth—this can also be the defatted cooking liquid from cotechino. Strain the mixture, and use that flavorful liquid to season the purée, not forgetting salt and pepper. Take note: it’s best if the purée remains as thick as possible.