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The Tasting Kitchen

1633 Abbot Kinney Blvd, Los Angeles, CA 90291-3744

ivan@thetastingkitchen.com

www.thetastingkitchen.com

Balsamic Vinegar of Modena PGI Braised Lentils with Roasted Rapini and Breadcrumb

Lentils:

  • 100g carrot, small dice

  • 100g yellow onion, small dice

  • 100g celery, small dice 

  • 1 ea bay leaf 

  • 1 ea Arbil chili 

  • 250 g Umbrian lentils 

  • 250 ml white wine 

  • 3 L water 

  • 75 g brown sugar 

  • 10 g kosher salt 

 

Rapini: 

  • 2 bunches rapini

  • 30 g olive oil 

  • 10 g garlic, smashed

  • 2 g chili flake 

  • 3 g kosher salt 

  • 25 ml sherry vinegar 

 

Dish Assembly:

  • 224 g cooked lentils 

  • 56 g liquid from lentils 

  • 40 g butter

  • 30 g aged Balsamic Vinegar of Modena PGI

  • Pinch of salt 

PROCEDURE:

 

Lentils:

  • Cook the mirepoix until tender with the arbol chile and bay leaf

  • Add the lentils and then the wine, reduce wine until au sec. 

  • Add your water and bring to a simmer for 25 minutes.

  • Add in the brown sugar and kosher salt and cook until tender. 

 

Rapini -

  • Preheat your oven to 400 f or 200 c and place a roasting pan in the oven.

  • Trim the bottoms of the stems off and toss with the garlic, chili flake and salt. Let stand 30 minutes.

  • 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. 

  • Splash the sherry vinegar over the roasted rapini and reserve.

 

For Assembly: 

  • 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. 

  • Adjust with salt as needed. 

  • Spoon onto your serving dish, place the roasted rapini on top and sprinkle liberally with bread crumb.

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