Ingredients for 4 people
|500 gr. of lentils||Broth to taste|
|1 potato||1 Walk of celery|
|1 carrot||½ onion|
|100 gr of Parmesan||20 red shrimp|
|200 gr of boiled chicken meat||1 egg white|
|rice flour||1 knob of butter|
|A few sage leaves|
Recommended cooking tools
Dutch Oven Ø 20cm
Dutch Oven Ø 24cm
Fry Pan Ø 28cm
Lid Ø 24cm
Bamboo Cutting Board
In a Dutch Oven soak the lentils in cold water for a few hours and then boil them.
Separately brown celery, carrot and onion (previously cut with a Chef Knife) in another Dutch Oven with extra virgin olive oil, add the boiled lentils, add the stock and cook for about an hour using a Lid. At ¾ of the way through cooking time, add the diced potato and adjust the salt and pepper.
Using the Bamboo Chopping Board, beat with a Santoku Knife the previously shelled shrimp and the chicken meat previously boiled in plenty of salted water (the thigh part as well), add a dash of whipped egg white, 100 g Parmesan cheese, salt and pepper. Form small balls and roll them in rice flour, then brown them in a Fry Pan for a couple of minutes with butter and sage.
Using a Ladle, place the lentil soup in bowls, overlap the shrimp and chicken patties, and garnish with extra virgin olive oil.
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