Semi-integral Caserecce with lentils and Calabrian Spianata
400 gr of Semi-integral Durum Wheat Caserecce Visvita
150 gr of small lentils
1 clove of garlic
1 small carrot
1 small onion
1 bay leaf
100 gr of Spianata Calabra
Extra virgin olive oil
Leave the lentils to soak for at least 12 hours, then drain and rinse under running water.
Peel the garlic, clean and slice the carrot and onion, put everything to brown over high heat with 2 tablespoons of Extra Virgin Olive Oil together with a bay leaf.
Cook for a few minutes stirring, then add the lentils, 3 glasses of hot water and 2 tablespoons of oil, as soon as it reaches a boil, lower the heat and allow to simmer for about 40 minutes.
After the indicated time, check the cooking of the lentils and, once finished, season with salt, freshly ground black pepper, remove the bay leaf.
Bring plenty of salted water to the boil and cook the Visvita semi-integral Caserecce.
Cut the Calabrian Spianata into thin slices and then into medium pieces, brown in a pan with Extra Virgin Olive Oil for a few minutes and add to the lentils.
Season the pasta with this sauce and serve immediately hot.