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Lumaconi with lentils Ragu

Main dish



90 min

4 servings


28 oz of CIRIO Passata Rustica
16 oz of CIRIO Lenticchie
1 carrot
¼ an onion
2 1/2 cup of water at room temperature

1 stalk of celery
½ a leek
5 tbsp of  extra virgin oil
12,8 oz of wholemeal pasta/gnocchi

  1. Heat the extra virgin oil in a frying pan.
  2. Add the diced leek, carrots and celery.
  3. Cook the Cirio lentils for a few minutes, keep stirring and add salt.
  4. Pour the extra virgin oil in a saucepan, and the finely chopped onion.
  5. Sauté and pour the Cirio crushed tomatoes
  6. Stir and add salt.
  7. Allow to simmer gently for at least 1 hour leaving the lid ajar and adding water little by little.
  8. Add the lentils cooked earlier.
  9. Continue cooking over a slow heat for a few minutes, leaving the lid ajar.
  10. Cook the pasta, drain it and add the ragu sauce.
  11. Serve on a plate.

Chef Claudio Di Dio - BistròBiò vegan restaurant - Milano (Italia)

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