Lentil and radicchio brodo with parmesan crisps

AT A GLANCE

  • Serves 8 people

  • 30 ml extra-virgin olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1.5 litres (6 cups) chicken stock (see note)
  • 100 gm small green lentils
  • 2 each rosemary and thyme sprigs
  • 2 radicchio heads, outer leaves discarded, inner leaves thinly sliced
  • ½ cup finely chopped flat-leaf parsley
  •  
  • Parmesan crisps
  • 30 gm parmesan, finely grated
01   Heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (3-4 minutes). Add stock, lentils, and herbs and bring to the boil, reduce heat to medium and simmer until lentils are tender (15-20 minutes). Remove herbs, stir through radicchio and parsley, season to taste and keep warm.
02   Meanwhile, for parmesan crisps, preheat oven to 200C. Scatter parmesan in thin, 6cm-diameter circles on a baking-paper-lined oven tray, season with freshly ground black pepper and bake until golden and crisp (8-10 minutes). Cool on tray, then remove carefully. Serve immediately with lentil and radicchio brodo in small cups, drizzled with extra-virgin olive oil.

Note If you would like to make a vegetarian brodo, use good quality vegetable stock, or even water.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

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