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Lentil and Ricotta SaladServes 4IngredientsLentils 175 gRicotta 250 g Garlic 1 clove peeled X-Virgin Olive Oil 3 tbs Red Wine Vinegar 1 tbs Parsley leaves 2 tbs Basil leaves 2 tbs Rocket leaves 2 tbs PreparationWash the lentils. Put into a thick-bottemed pan with the peeled garlic and cover with water. Bring to the boil and simmer for about 20 minutes.When the lentils are cooked - drain and remove the garlic. Add 3 tbs of olive oil and the wine vinegar. Season whilst still warm. Chop the herbs and stir in to the lentils to combine the flavours. Turn the ricotta out carefully. Slice thinly and place over the lentils. Season to taste and drizzle with olive oil. HintCastelluccio (Italian) and Puy (French) lentils both cook quickly and have distinctive nutty flavours, equally delicious warm or cold.Reproduced with the kind permission of Ruth Rogers &Rose Grey from their book, THE RIVER CAFE COOKBOOK EASY, Published by Ebury Press 14 April 2003 ISBN: 0091884640 Back to the recipe page |
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