Elena
Elena, Perugia
Ingredienti: lenticchie secche, brodo vegetale (dado), cipolla, sedano, carote, peperoncino, pancetta, olio
Ricetta: Mettere in ammollo le lenticchie il giorno prima.
Fare un soffritto con cipolla, sedano e carote.
Una volta dorati, aggiungere le lenticchie con 2/3 mestoli di brodo vegetale, peperoncino e pancetta a piacere.
Far cuocere per 30/40 minuti e se necessario aggiungere brodo durante la cottura.
Servire aggiungendo un filo d’olio a crudo
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