A special dish with unique aromas comes from our beloved Chef Carolina Doriti, for our new Wise Home Cooking Series!<\/p>\n
Ingredients:<\/strong> Cooking instructions:<\/strong> Product we used:<\/strong><\/p>\n\n\t\t
\n1 large onion, finely chopped
\n1 garlic clove, finely chopped
\n1 carrot, finely chopped
\n1 tablespoon finely chopped celery rib
\n30ml red wine
\n270gr \u201cbeluga\u201d black lentils, boiled al dente
\n4 tbsp olive oil
\n1 bay leaf
\n15gr dried porcini mushrooms
\n150 ml warm water
\n320gr chopped fresh tomatoes, skinned and seeded or chopped canned tomatoes
\n1 packet\u00a0Gemelli with smoked paprika by Dolopia<\/a>
\n2 tbsp chopped basil
\n1 tbsp truffle oil<\/p>\n
\nSoak the mushrooms in 150ml of warm water for about 15-20 minutes until soft. Strain them and keep the water to use in the recipe, and chop the mushrooms.
\nPlace a large skillet on medium-high heat and add 2 tbsp olive oil. Sautee the onions until soft and glossy and then add in the garlic, bay leaf, carrot and celery. Stir for a couple of minutes and then add in the mushrooms and lentils, while stirring. Add the wine and let infuse and then add in the tomatoes and mushroom water. Bring the heat down to medium-low and gently simmer for 15-20 minutes.
\nCook the pasta according to package instructions, strain and reserve a bit of the water in which they boiled. Set aside.
\nOnce our sauce is cooked and thickened, add in the pasta and stir in the basil, the rest of the olive oil and 1 or two tablespoons of the pasta water. Toss, remove from the heat and mix in the truffle oil.<\/p>\n