Ingredients for 8 people:
- 200 g. of dried lentils
- a large onion
- 2 cloves of garlic
- a dried tomato
- two ribs of celery
- 3 carrots
- a jar of 800 gr. of peeled tomatoes
- pre-cooked zampone
- extra virgin olive oil
- Origan
- half a glass of red wine
- 1.5 liters of water
- salt
- pepper
Preparation:
To prepare this tasty dish of lentils with zampone, it is necessary to follow some simple but important preparation steps.
Start by soaking the lentils in cold water for at least half an hour, then drain them well and set them aside.
In the meantime, dedicate yourself to preparing the sautéed vegetables: take a very large saucepan and pour in a little extra virgin olive oil. Add the finely chopped carrots and celery and sauté for a few minutes, until they begin to brown. Then add the onion, also chopped, and the dried tomato, previously soaked in hot water for a few minutes and then finely chopped. Fry for a few more minutes, stirring occasionally, until the vegetables are wilted.
At this point, add the minced garlic and cook for another couple of minutes, until it starts to release its characteristic aroma. Before the garlic burns, pour half a glass of red wine into the saucepan, mix well and let it evaporate for a few minutes.
Then add the peeled tomatoes cut into small pieces and bring everything to the boil over high heat for about 10 minutes, stirring occasionally. Then add the water necessary for cooking the lentils and insert the pre-packaged zampone with all its seasoning. Mix well and bring to a boil again.
At this point, add the previously soaked and drained lentils, season with salt and pepper and add a pinch of oregano. Mix everything well and leave to cook over low heat, covered with the lid, for about an hour and a half, until the lentils are cooked and soft and the zampone is hot and tasty.
Once the cooking time has elapsed, turn off the heat and let it rest for a few minutes. The dish of zampone with lentils is even tastier if prepared the day before and heated up just before serving. Pair it with a full-bodied red wine such as a good Cannonau di Sardegna or a Rosso di Montalcino to best enhance the intense flavors of this traditional dish of Italian cuisine.
Enjoy your meal!