Lentils with salsiccia, i.e. Italian white sausage, celery and tomatoes with AVIKO Purée with milk and butter
2-4
25-35
Main required ingredient
AVIKO Purée with milk and butter
Italian sausages (salsiccia)
1 can (400g) of lentils
300 g tomato passata
1 stalk of celery
1 carrot
1 medium onion
2 cloves of garlic
½ cup of dry white wine
½ l of vegetable stock
salt and pepper
extra virgin olive oil
a few sage leaves
2 sprigs of rosemary
1. Fry the sausages in a pan or on the grill for a few minutes on each side, until well browned.
2. Thinly chop the carrot, celery and onion and fry in a pan with a little olive oil. Once the vegetables are brown, add the garlic and fry for 3-4 minutes. Add chopped sage and rosemary.
3. Add the wine, evaporate the alcohol, add tomato passata and vegetable stock. Cook for 20 minutes.
4. After this time, add the drained lentils and cook for 15 minutes until the sauce reduces.
5. Prepare the puree according to the instructions on the packaging.
Place a portion of lentils with vegetables, a few "blobs" of purée (you can use a pastry bag) and 2-3 sausages on each plate. Serve seasoned with salt and pepper, fresh rosemary and sage leaves.
Good advice:
Try this dish with our other purées - with carrots or spinach.
