“I LOVE THE REGAL PURPLE TONES OF THIS RISOTTO, WHICH I’VE TOPPED WITH A SPOONFUL OF MASCARPONE AND A SCATTERING OF CRISPY GARLIC AND ROSEMARY.”
@geodoes
BRAISED LENTILS WITH GRILLED RADICCHIO AND SALAMI
SERVES 4
1 radicchio, cut into 8-10 wedges
2 tbs extra virgin olive oil
100g salami, sliced into thin rounds
1 cup each flat-leaf parsley and mint leaves
125g burrata
BRAISED LENTILS
1/3 cup (80ml) extra virgin olive oil
2 eschalots, finely chopped
2 garlic cloves, crushed
1/2 bunch thyme
250g puy (French green) lentils
3 cups (750ml) chicken or vegetable stock
2 tbs balsamic vinegar
1/2 cup flat-leaf parsley leaves, finely chopped
For the braised lentils, heat half the oil in a medium saucepan over medium heat. Add eschalot, garlic and thyme and cook, stirring occasionally, for 3-4 minutes until eschalot has softened. Add lentils, stir to combine, then add stock. Bring to the boil, reduce to a simmer and cook for 30 minutes or until lentils are tender and liquid has been almost all absorbed. Add remaining oil, vinegar and parsley
