
The Tasting Kitchen
1633 Abbot Kinney Blvd, Los Angeles, CA 90291-3744
Balsamic Vinegar of Modena PGI Braised Lentils with Roasted Rapini and Breadcrumb
Lentils:
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100g carrot, small dice
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100g yellow onion, small dice
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100g celery, small dice
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1 ea bay leaf
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1 ea Arbil chili
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250 g Umbrian lentils
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250 ml white wine
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3 L water
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75 g brown sugar
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10 g kosher salt
Rapini:
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2 bunches rapini
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30 g olive oil
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10 g garlic, smashed
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2 g chili flake
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3 g kosher salt
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25 ml sherry vinegar
Dish Assembly:
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224 g cooked lentils
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56 g liquid from lentils
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40 g butter
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30 g aged Balsamic Vinegar of Modena PGI
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Pinch of salt
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PROCEDURE:
Lentils:
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Cook the mirepoix until tender with the arbol chile and bay leaf
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Add the lentils and then the wine, reduce wine until au sec.
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Add your water and bring to a simmer for 25 minutes.
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Add in the brown sugar and kosher salt and cook until tender.
Rapini -
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Preheat your oven to 400 f or 200 c and place a roasting pan in the oven.
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Trim the bottoms of the stems off and toss with the garlic, chili flake and salt. Let stand 30 minutes.
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Carefully place the marinated rapini on your preheated pan and cook for 12-15 minutes. Or until slightly crispy on the edges and the stem is tender.
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Splash the sherry vinegar over the roasted rapini and reserve.
For Assembly:
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Place the cooked lentils in a pan with some of their liquid, butter and Balsamic Vinegar of Modena PGI and reduce until the sauce is tight around the lentils.
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Adjust with salt as needed.
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Spoon onto your serving dish, place the roasted rapini on top and sprinkle liberally with bread crumb.
