- Difficulty: Media
- 300 g of strangozzi
- 150 g of lentils of Castelluccio
- 200 ml of vegetable broth
- 1 spring onion
- 12 slices of Lombetto of Levoni seasoned pork
- extra virgin oil Dop Umbria Colli Assisi Spoleto
- a bundle of fresh thyme
- salt and black pepper
Prepare a lentils cream by making them boil in little water. When cooking is over, mince them with the thyme leaves and some black pepper, to obtain a soft cream.
In a pan, fry over low heat the spring onion with some extra vergin olive oil, and then add the lentils cream.
Cut the lombetto in julienne and fry it with extra virgin olive oil.
Cook the strangozzi in abundant salt water, drain al dente and mix them with the lentils cream.
Serve with the pieces of lombettto, some drops of oil and pepper.
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