Garganelli with lentils and vegetables
Recipe (4 servings) ingredients:
- 1L chicken broth
- 1 onion finely chopped
- 2 carrots finely chopped
- 3 branches celery finely chopped
- 2 garlic cloves minced
- 2 tsp thyme
- 400g green lentils
- 2 tbs olive oil
- parmesan cheese
- salt, pepper
In a casserole pan, sauté the onion, the carrots and the celery branches over medium heat, for about 10 minutes. Add the garlic cloves and the thyme. Mix well and let cook for about a minute. Place the chicken broth into the casserole pan and bring to boil. Add the lentils and mix. Season with salt and pepper. Cook until the lentils are cooked.
To prepare the Garganelli, lightly flour the garganelli board (pettine). Cut the freshly made pasta dough into rectangular shaped stripes of 30 cm width. Cut the pasta strips pasta into squares of 4 cm. Place one at a time the squares on the pettine in a diagonal way. Roll the rolling pin on the of the diagonal square pasta sheet, pressing down lightly. At the end, press down to seal the bottom point of dough to the roll. Slide the formed quill off the rolling pin onto a floured tray. Continue until all the Garganelli are formed, and let them aside to dry for about an hour. To learn how to prepare your own Garganelli.
Once the Garganelli is ready, add them into salted boiling water and let them cook for about 3-4 minutes. Serve the Garganelli and cover with the lentils and vegetables sauce. Mix and sprinkle with some olive oil and top it with freshly grated parmesan cheese.