Truffle Infused Puglia Lentilzotto
Ingredients
- 15g dry porcini mushrooms
- 200ml hot vegetable stock
- 1 tbsp vegetable oil
- 250g chestnut mushrooms, sliced 1 cm thick
- 90g merchant gourmet simply cooked chestnuts, halved
- 2 cloves garlic peeled and finely sliced
- 250g pouch of merchant gourmet puglia lentils with truffle infused oil
- 100g baby spinach (rocket, or cooked sprouts are also very nice)
- 100g merchant gourmet chestnut puree
- 4 tbsp flat leaf parsley leaves
- 3 tbsp balsamic syrup (optional)
- salt and freshly ground black pepper
Preparation
Soak the porcini in the hot vegetable stock for 5 minutes
Strain the porcini into a sieve over a bowl, make sure that you keep the stock
Slice the porcini finely
Add the oil to a medium sized frying pan
Get it very hot
Add the sliced mushrooms to the frying pan
Fry over a high heat for 2-3 minutes until the mushrooms are golden brown
Toss in the chestnuts, sauté for 30 seconds
Add the garlic, porcini and vegetable stock
Stir in the chestnut puree
Bring to the boil
Add the puglia lentils
Bring back to the boil and heat through for a minute or so
Adjust the texture if you want to with hot water, it wants to be creamy like a risotto
Stir in the spinach, just enough so it wilts (don’t worry that it seems like far too much, once the spinach is cooked the quantity is perfect)
Add the parsley
Season to taste with salt and lots of black pepper
Spoon your Lentilzotto into bowls, then, if you’re using it, swirl the balsamic syrup over the top.
