Lentils Small squid Green beans Leccino Olives Aromatic herbs to taste Olive oil to taste Salt to taste Pepper to taste
500 g 400 g 100 g 200 g enough enough enough enough
Leccino olives have a spicy and slightly aromatic flavour and are most frequently used as snacks or in appetisers of cheese and cured meats. They are used to flavour dishes of both meat and fish. Another use is in the dish, with potatoes, peppers, aubergine and tomatoes.
Cook the lentils in a steel or crock pan with a little water (2-3 times the volume of the lentils) with the aromatic herbs, covered and on low heat. From boiling, it can take 30-40 minutes for cooking depending on the size.
Once the lentils are cooked, drain and put them in a mixer and finely blend them until you reach the desired density. After washing and cleaning the green beans, cook them in salted water. Wash the squid and after draining them cut them in half. Sauté them in a non-stick frying pan with a drizzle of oil.
Place the cream of lentils in the bottom of a shallow dish; add the squid, the olives and the green beans. Finish with a drizzle of oil and a pinch of fresh ground pepper.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......