So, to make a “past” rather than a “present” with lentils, put the lentils in water with a little bit of butter and when they are cooked, but not mushy, pass them through a sieve
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SAVOURY PIE WITH LENTILS, ROSEMARY AND BROWNED CARROTS
Reinterpreted by Rossella
INGREDIENTS (serves 4 people)
Original recipe by Pellegrino Artusi.
This dish could be called purée of lentils, as the French do, but Rigutini tells us that the real word in Italian is “passato”, which can be applied to any type of vegetables or legumes, including potatoes. So, to make a “past” rather than a “present” with lentils, put the lentils in water [in a large pot with a few inches of water] with a little bit of butter [25 grams] and when they are cooked, but not mushy [draining off any excess water, or adding a little hot water during or at the end of cooking if they remain too dry], pass them through a sieve.
Make a little battuto with onion (not too much, because its flavour should not overpower the others), parsley, celery and carrot; put it on the fire with just enough butter [25 grams], and when it is golden brown, stop the cooking with a ladleful of broth, which could be the skimmed broth from a cotechino. Strain, and serve the lentils seasoned with this sauce, not forgetting to add salt and pepper. Keep in mind that the consistency should be as thick as possible.