{"id":1569,"date":"2011-02-08T10:32:02","date_gmt":"2011-02-08T09:32:02","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=1569"},"modified":"2021-06-10T22:31:30","modified_gmt":"2021-06-10T21:31:30","slug":"lenticchie-in-umido","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2011\/02\/lenticchie-in-umido\/","title":{"rendered":"Lenticchie in umido"},"content":{"rendered":"

\"images\"<\/a><\/strong><\/p>\n


\n<\/strong>Preparazione<\/strong>
\nPotete usare sia le cosiddette \u201clenticchie giganti\u201d, sia quelle piccole, pi\u00f9 scure, pi\u00f9 care, che non si scuociono, \u00e8 solo una questione di gusti (io uso quelle giganti, classiche).
\nMettete a mollo le lenticchie per\u00a0 almeno 12 ore, comunque di solito il tempo di ammollo \u00e8 indicato sulla confezione (se qualcuno dice che per evitare ci\u00f2 basta aggiungere del bicarbonato, non credetegli: il risultato sarebbe atroce), quelle che non necessitano di essere messe in ammollo a me non piacciono, vedete un po\u2019 voi.<\/p>\n

Per 4 persone con poco appetito:<\/strong><\/p>\n

250 gr. di lenticchie secche
\nmezzo bicchiere d\u2019olio extra vergine d\u2019oliva
\nuna carota
\nun pezzetto di sedano
\nmezza cipolla
\n3 pomodori pelati (circa due terzi di una scatola) sgocciolati e schiacciati
\nfacoltativo: mezzo etto di pancetta liscia (va bene anche quella pepata, ma non coppata)
\nuna tazza di acqua calda con mezzo dado, oppure una tazza di brodo, oppure solo una tazza di acqua calda se siete vegetariani (che potrete insaporire con estratto di brodo vegetale)<\/p>\n

Scolate e lavate bene le lenticchie dopo averle tenute in ammollo il tempo indicato sulla confezione (o almeno 12 ore)
\n1) preparate un soffritto con l\u2019olio e le verdure tritate e (per chi l\u2019ha scelto) la pancetta anch\u2019essa tritata;
\n2) aggiungete le lenticchie perfettamente scolate;
\n3) fate insaporire rigirando per qualche minuto;
\n4) aggiungete i pomodori, e pepate a piacere;
\n5) fate ancora insaporire, rigirando, coprite la pentola con un coperchio e lasciate cuocere per circa 15 minuti rigirando di tanto in tanto;
\n6) aggiungete il brodo caldo (o il brodo di dado, o l\u2019acqua calda) fino a coprire le lenticchie,. non annegatele, non devono affiorare, ma essere a pelo d\u2019acqua;
\n7) abbassate la fiamma, meglio se spostate la pentola, col coperchio,\u00a0 sul fornello pi\u00f9 piccolo e continuate la cottura per 45\/60 minuti, rigirando di tanto in tanto;
\n8) alla fine controllate se \u00e8 il caso di aggiungere del sale e del pepe.<\/p>\n

Fonte: http:\/\/www.lunario.com\/index.php?Mod=2&Doc=54&Lev=6<\/p>\n","protected":false},"excerpt":{"rendered":"

Preparazione Potete usare sia le cosiddette \u201clenticchie giganti\u201d, sia quelle piccole, pi\u00f9 scure, pi\u00f9 care, che non si scuociono, \u00e8 solo una questione di gusti (io uso quelle giganti, classiche). Mettete a mollo le lenticchie per\u00a0 almeno 12 ore, comunque di solito il tempo di ammollo \u00e8 indicato sulla confezione (se qualcuno dice che per […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1569","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina"],"yoast_head":"\nLenticchie in umido – Agriturismi.it<\/title>\n<meta name=\"description\" content=\"Lenticchie in umido – Agriturismi.it\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.agriturismi.it\/blog\/2011\/02\/lenticchie-in-umido\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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