🍀 CORNUCOPY OF LENTILS 🍀
- 30 ml Water
- Curry
- 50 g Wholemeal rye flour
- 5 ml extra virgin olive oil
- Celery
- Onion and garlic
- 80 g Lentils (dry)
- Carrot
- Extra virgin olive oil
- 2 glasses or 3 full glasses of water
- Did you eat a lot of lentils on New Year's Eve? Don't worry, you're still in time! Invite your friends over for Epiphany and wish them a prosperous 2024 by bringing...
- Did you eat a lot of lentils on New Year's Eve? Don't worry, you're still in time! Invite your friends over for Epiphany and wish them a prosperous 2024 by bringing...
- Did you eat a lot of lentils on New Year's Eve? Don't worry, you're still in time! Invite your friends over for Epiphany and wish them a prosperous 2024 by bringing...
- Did you eat a lot of lentils on New Year's Eve? Don't worry, you're still in time! Invite your friends over for Epiphany and wish them a prosperous 2024 by bringing...
- Did you eat a lot of lentils on New Year's Eve? Don't worry, you're still in time! Invite your friends over for Epiphany and wish them a prosperous 2024 by bringing...
- Did you eat a lot of lentils on New Year's Eve? Don't worry, you're still in time! Invite your friends over for Epiphany and wish them a prosperous 2024 by bringing...
In a bowl, mix the flour with the spices and then add the water and start kneading. When the gluten network begins to form, add the oil and finish kneading the dough.
While the dough is resting in the fridge, prepare the lentils: wash them and soak them for about half an hour.
In a pan, fry the onion, celery and carrot and add a clove of garlic, then add water (or broth) and add the drained lentils.
Let it cook on low heat with the lid on for about 20 minutes. Meanwhile, roll out the dough into a piadina shape, roll it up like a cornucopia using baking paper and cook in the oven or in an air fryer at 180°C for about 20-25 minutes.
Once everything is cooked, fill the piadina with the lentils and serve.
(the crunchy piadina will serve as “crackers” to accompany this delicious lucky dish!
