For the cold season, a proposition of a new union where tradition explores new horizons: full-bodied and characterful tortiglioni meet a bewitching condiment made of ancient flavors, delicate notes, decisive and ever-present nuances.
An ancient tradition that of ragù, which recalls comforting preparations, but which here weds 100% plant-based ingredients.
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Recipe categories
Difficulty
Preparation time
10 minutes
Cooking time
35minutes
Nutrition table
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Ingredients
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Tortiglioni Variety Cappelli Le Stagioni d'Italia
Value
320 g
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Chopped carrots, celery and onion
Value
150 g
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Extra virgin olive oil
Value
q.b.
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Salt
Value
q.b.
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Black pepper
Value
q.b.
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Bay leaves
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2 Pieces
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Cloves
Value
4
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Le Stagioni d'Italia green lentils
Value
250 g
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Vegetable Broth
Value
q.b.
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Tomato sauce
Value
q.b.
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Hazelnuts
Value
80 g
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Preparation Steps:
Preparation steps template
Short
Preparation steps
Description
Stir-fry the chopped vegetables, extra virgin olive oil and a pinch of salt, add the black pepper, bay leaves and cloves.
Description
Fry for a few minutes then add the Le Stagioni d'Italia green lentils and add the stock.
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Allow to stew for about 15 minutes, then add the tomato sauce and continue cooking for another 10 minutes or so.
Description
At the end of cooking, adjust the salt and add a drizzle of extra virgin olive oil.
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Cook the tortiglioni by Varietà Cappelli Le Stagioni d'Italia in abundant salted water.
Description
Drain and toss with the green lentil ragù.
Description
Sprinkle with toasted and coarsely chopped hazelnuts.
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Ingredients for 4 people