RGFE

Purple lentils with pan-seared small squid and curry

Chef: chef Massimo Riccioli main courses

Ingredients

• 1 500 g can of lentils
• 1 carrot
• 1 celery stick
• 1 medium white onion
• Salt, to taste
• White pepper, to taste
• ½ glass of extra virgin olive oil
• 200 g pureed tomatoes (passata)
• 1/3 glass white wine
• 15 g curry powder
• 3 anchovy fillets in oil
• 300 g cleaned small squid

Method

Drain the lentils and gently fry in a deep-frying pan with diced carrot, onion and celery and the anchovy fillets in the olive oil for 5 minutes, then add the wine and let it reduce. Add the pureed tomatoes and season with salt, cook for 2 minutes and then add the squid cut into strips to the lentils with a pinch of salt, cook until the liquid has reduced and check for salt.