Lentil and radicchio brodo with parmesan crisps – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Australian Gourmet Traveller recipe for lentil and radicchio brodo with parmesan crisps.
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Cooking tools:
- Pepper mill
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Wooden spoon
- Cup
Ingredients
- 30 ml extra-virgin olive oil, plus extra to serve
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 1/2 litres (6 cups) chicken stock (see note)
- 100 gm small green lentils
- 2 each rosemary and thyme sprigs
- 2 radicchio heads, outer leaves discarded, inner leaves thinly sliced
- ½ cup finely chopped flat-leaf parsley
- Parmesan crisps
- 30 gm parmesan, finely grated
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