Lentil Velouté in Crust - Italian recipes by GialloZafferano
The lentil velouté in crust is a tasty and refined appetizer, with crispy cotechino crumbs and golden puff pastry.
Keywords
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- italian cuisine
- how to cook
- Lentil Velouté in Crust
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Cooking tools:
- Blender
- Cookie cutter
- Cocotte
- Oven
- Stove
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
Ingredients
- Lentils 0.6 cup
- Onions half
- Carrots 1
- Celery 1 rib
- Puff pastry 1 roll
- Bay leaves 1 leaf
- Thyme 2 sprigs
- Vegetable broth to taste
- Extra virgin olive oil 2 spoonfuls
- Butter 1 ½ tbsp
- Precooked cotechino 3.5 oz
- Eggs small 1
- Fine salt to taste
- Black pepper to taste
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