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 

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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.