GTFE

Purple lentils with pan-seared small squid and curry

Chef: chef Massimo Riccioli main courses

Ingredients

• 1 can of lentils (about 14 ounces)
• 1 carrot
• 1 celery stick
• 1 medium white onion
• Salt, to taste
• White pepper, to taste
• ½ glass of extra virgin olive oil
• 1 cup pureed tomatoes (passata)
• 3 fl ounces white wine
• ½ teaspoon curry powder, or to taste
• 3 anchovy fillets in oil
• Aprox 12 ounces cleaned small squid

Method

Drain the lentils and gently fry in a deep-frying pan with diced carrot, onion and celery and the anchovy fillets in the olive oil for 5 minutes, then add the wine and let it reduce. Add the curry powder, pureed tomatoes and season with salt, cook for 2 minutes and then add the squid cut into strips to the lentils with a pinch of salt, cook until the liquid has reduced and check for salt.