Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 14

1 kg puy lentils

3 tablespoons extra virgin olive oil

3 carrots, roughly chopped

2 celery sticks, roughly chopped

2 leeks, roughly chopped

3 shallots, roughly chopped

10 fresh sage leaves

1½ litres water

sea salt and freshly ground pepper

4 tablespoons finely grated Parmesan, to serve

4 tablespoons extra virgin olive oil, to serve

FOR THE VEGETABLE STOCK (MAKES 1½ LITRES):

2 carrots

1 large onion

2 celery sticks

1 bay leaf

1 whole garlic bulb, halved

6 peppercorns

2 leeks, whites only

3 litres water

Serves: 4

Preparation time: 20 minutes

Cooking time: 1¼ hours

Put all the ingredients for the vegetable stock into a large saucepan, bring to the boil, then reduce the heat and simmer for 30 minutes. Strain through a sieve and set aside.

Soak the lentils in cold water overnight, then refresh under a running tap. In a large saucepan, heat the olive oil, add the carrots, celery, leeks and shallots and gently cook over a low heat until softened. Add the lentils, sage leaves, vegetable stock and water, bring to the boil and then simmer for 45 minutes until the lentils are soft to the bite. Transfer to a blender and liquidize until smooth. Season to taste. Serve in warmed bowls and top each with a tablespoon of Parmesan and olive oil.

Marco

“Italians love their hearty vegetable soups. We don’t go in for or simple consommés, as we like our soups with big flavours and lots of texture. This is one of my favourites and, again, it all comes down to the quality of the ingredients. I remember sitting in my mother’s kitchen watching her chop the vegetables and, as the dish took shape and started to bubble on the stove, somehow, all felt right with the world.”