Easy
4 per.
50 min
Senza Lattosio
Senza glutine
Ingredients
- 400 g of lentils
- 200 g of already boiled chestnuts
- 100 g of Grana Padano Riserva
- 200 g of broccoli
- 200 g of carrots
- 1 shallot
- thyme
- extra virgin olive oil
- salt
- pepper
Preparation
Boil the lentils in plenty of sautéed water.
Blanch the broccoli for a few minutes and then drain.
Take a large non-stick pan and fry the finely chopped shallot with a drizzle of extra virgin olive oil.
Add the thyme, the sliced carrots, the chopped broccoli, the quickly drained lentils and the crumbled chestnuts.
Add salt and pepper, mix and cook for a few minutes, allowing the vegetables to flavor and brown.
At the end of cooking, add the flakes of Grana Padano Riserva and serve the vegetables warm.
Related recipes
Easy
4 people
30 min
Barley, tuna, red beans, basil and Grana Padano salad
Easy
4 people
15 min
Bresaola, Pear, Rocket and Grana Padano Riserva Salad
Easy
4 people
15 min
Cold pasta salad with cherry tomatoes, green olives, ham, lamb’s lettuce and Grana Padano
Easy
4 people
30 min
