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
PastaSì Family
Bamboo Cutting Board
Chef Knife
Santoku Knife
Ladle
Method
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.
Presentation
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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