 The new year has started and although it is time for good resolutions after holiday period’s parties, outside it is so grey that some good comfort food is really necessary. This soup is rich and hearty - perfect for dinner or lunch...the combination of lentils and tomatoes is intensified by a bit of garlic that adds more taste to the soup. As many of our recipes, the preparation is extremely simple and quick! You can even simplify your life by using canned lentils! In that case you will be surprised how quick it can be to prepare a delicious meal! Make sure you prepare enough...everybody will ask for more! Should there incredibly be any left-over you can still keep it in the fridge, heat it and eat it the day after - or you can also freeze it! For 4 servings Ingredients: 200 grams of dried lentils - or 2 cans of lentils 16 cherry tomatoes 1 garlic cloves 3 TBSP of extravirgin olive oil Salt Directions: Set lentils in a large bowl and cover with water. Let them soak overnight. Drain them, set them in a pan, cover well with water and cook for around 20 minutes till tender. Drain the lentils. In another pan, heat the 3 tablespoons of extra virgin olive and oil with garlic, for a around 1 minute at medium temperature. Wash and cut in 2 the cherry tomatoes. Add them to the garlic, stirring continuously for a 3 minutes. Add the lentils and salt, stir for 2 minutes. Add 2 glasses (around 200 ml each) of water, cover and let it cook for 5 minutes after the soup starts to boil. Serve hot.
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 Need a bit of comfort when outside is grey and rainy? Try this pumpkin soup. Its texture is silky – although no dairy product is in it – but of course some raw extra virgin olive oil is added to the recipe to enhance the taste of this delicacy. For 4 servings Ingredients: 650 grams of pumpkin, peeled, deseeded and chopped into chunks 500 milliliters of vegetable stock 1 onion, finely chopped Extra virgin olive oil To decorate: 125 grams of mushrooms, sliced 1 garlic clove Salt Parsley, finely chopped Extra virgin olive oil Directions: Combine in a pan pumpkin, onion and vegetable stock. Bring to boil and let simmer for about 20 minutes, covered, until pumpkin is tender. Mix with a blender until obtaining a perfectly smooth cream. Serve hot, decorated with few drops of extra virgin olive oil and mushrooms prepared as follows: In a pan, heat at medium temperature 3 tablespoons of extra virgin olive oil. Add the sliced mushrooms and salt at your taste, and stir regularly until cooked – you will need few minutes. Add parsley.  Winter is there and we need comfort and cocooning…a warm and healthy soup will do the deal! You need just few healthy ingredients, fresh vegetables, broth and – needless to say – few drops excellent extra virgin olive oil that will intensify the taste and will add texture to the soup For 4 servings Ingredients: 700 grams of zucchini 1 onion 1 garlic clove 500 ml of vegetable broth Pepper (facultative) 4 slices of aubergine (facultative) Salt Extra-virgin olive oil Basil leaves to decorate Directions: Chop finely the onion. Cut zucchinis in slices, 2 to 3 cm thick. Combine zucchini, onion and garlic in a pan and cover with broth. Cover and bring to boil and medium temperature and let simmer for 20 minutes – or until zucchini are soft and can be easily crushed with a fork. In the meantime, cut aubergine slices in very small dices (brunoise). Heat 2 tablespoons of extra virgin olive oil in a pan, add aubergine dices and salt at your taste and cook for 10 to 15 minutes until aubergines become soft and golden. Remove the zucchini soup from heat and purée with a blender until smooth and creamy. Taste for salt and if you like ground some pepper. Serve hot, decorating with a tablespoon of aubergine and basil leaves and few drops of extra virgin olive oil. |
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AZIENDA AGRICOLA GORRASI
di Pasquale Gorrasi Via Madonna del Granato n.13 84069 Roccadaspide (SA) - Italia CF: GRRPQL62L22H394C P.IVA 05232090653 – REA Salerno n. 430495 |
