Time 50 🕑 – Difficulty ⭐
• about 400 g boiled lentils
• 1 potato (150 g)
• 1 teaspoon olive oil
• 1/2 onion
• 1/2 L lentil broth
• chopped fresh sage and rosemary
Peel the potato, chop it and put it in a pan with the oil and chopped onion. As soon as they begin to brown, add the lentils.
Brown well, then cover with the lentil broth.
Cook for about 30 minutes, letting the excess broth evaporate.
Remove from the heat and add the chopped herbs.
Puree in a blender until obtaining a smooth and even cream.
Ingredients for the crespelline
• 200 g ricotta
• 100 g boiled spelt
• 50 g parmesan
• Thyme and salt to taste
Make 10 crespelline about 13 cm in diameter (obtained with 200 g milk, 2 eggs, 80
g flour, melted butter, chives).
Combine all the ingredients for the filling, stuff the crespelline and place them in pudding moulds, then cook in the oven at 200°C for 4 minutes.
Fill a bowl with the lentil cream, remove the crespelline from the moulds and place them in the centre of the plate, drizzle extra virgin olive oil over it all and the dish is ready.