Torcelli with Lentil Cream and Guanciale
Category: Appetizers
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive Oil from La Bottega di Olivia & Marino | 12 tbsp |
| Dried Lentils | 600g |
| Butter | 60g |
| Onion | 20g |
| Salt | To taste |
| Black Pepper | To taste |
| Guanciale (Italian cured pork cheek) | 80g |
| Extra Virgin Olive Oil | 2 tbsp |
| Vegetable Broth | 1 liter |
Instructions
-
Prepare the Lentil Cream:
Start by finely chopping the onion and sautรฉing it gently in 2 tablespoons of extra virgin olive oil. Cook until the onion is softened and translucent, releasing its flavors. -
-
Cook the Lentils:
Add the dried lentils to the pan with the softened onions. Season with salt and black pepper to taste. Allow the lentils to cook in the pan, stirring occasionally, until they are tender. Make sure they absorb the flavors from the onion and seasoning. -
Crisp the Guanciale:
While the lentils are cooking, dice the guanciale into small cubes. Heat a separate pan over medium-high heat and add the guanciale. Sautรฉ the cubes until they become golden and crispy, rendering out the fat. Once crisped, remove them from the pan and set them aside. Keep a small handful of guanciale aside for the final garnish. -
Blend the Lentils:
Once the lentils are cooked and tender, use an immersion blender or a regular blender to puree the lentils. Blend until you achieve a smooth, thick, and creamy consistency. If necessary, add a little bit of vegetable broth to reach the desired consistency. -
Finish the Lentil Cream:
Pour the blended lentil mixture into a saucepan. Add the butter and let it melt completely, stirring until the cream becomes velvety and rich. Once the butter is fully incorporated, add the crispy guanciale cubes and mix well, allowing the guanciale to infuse its flavor into the lentil cream. -
Serve:
Spoon the creamy lentil mixture into individual serving containers. Garnish each portion with the reserved crispy guanciale cubes. Serve the lentil cream with fresh, homemade torcelli pasta or any other pasta of your choice for a flavorful, indulgent appetizer. -
Enjoy!
Serve the Torcelli with Lentil Cream and Guanciale as a delightful appetizer to start your meal, offering a savory and hearty flavor with the perfect balance of rich creaminess and crispy texture.
Additional Notes:
- Torcelli: This traditional Italian pasta, shaped like small rings, pairs wonderfully with the rich and flavorful lentil cream. However, you can substitute with any pasta that you prefer or have on hand.
- Guanciale: Guanciale is an Italian cured meat made from pork cheek, offering a rich, fatty flavor. If guanciale is unavailable, pancetta or prosciutto could work as alternatives, though they will slightly change the flavor profile.
- Vegetable Broth: For the best results, use a homemade vegetable broth to enhance the depth of flavor. However, store-bought options will also work well.
This dish combines the earthy richness of lentils with the savory depth of guanciale, creating a truly unforgettable starter that will impress your guests. Enjoy the fusion of textures and flavors in every bite!
