THE LENTILS OF CASTELLUCCIO DI NORCIA AND THAT OF COLFIORITO ARE ONE OF THE GOES OF OUR HERITAGE: SMALL AND TASTE, DO NOT NEED A LOT OF CONDIMENTS TO BE APPRECIATED AT THE MOST.
Prepared following the recipe of Castelluccio lentils, they will go well as a side dish or to season pasta. In addition, buying lentils from Umbria, and in particular from Valnerina, is a way to help people affected by the earthquake of August-October 2016.
RECIPE OF CASTELLUCCIO LENTILS WITH ONION AND TOMATO
- 250 gr of dried lentils
- 200 g of tomato sauce
- 1 red onion
- extra virgin olive oil
Lentils can be cooked directly without soaking.
Chop the onion and fry it with three tablespoons of oil in a terracotta pot: add the lentils and mix.
Add the tomato sauce, salt, pepper and cover everything with water: bring to a boil, then lower the heat to a minimum and allow to simmer until the lentils are cooked (about 30/40 minutes).
As the water is withdrawn, add more to continue cooking, stirring occasionally.
At the end of cooking, the lentils must be cooked, fairly dry, but not too much.
Let them stand covered for about ten minutes and serve hot or warm.