Minestra di lenticchie e calamaretti
7 maggio 2009
Ingredienti e dosi (per 4 persone):
200 g di lenticchie
500 g di calamaretti
250 g di erbette
1 pizzico di peperoncino rosso
Sale
Preparazione
Tenete a bagno le lenticchie per alcune ore.
Pulite i calamaretti e tagliateli a pezzi piuttosto piccoli.
Coprite le lenticchie con un litro e mezzo d’acqua fredda, portate ad ebollizione.
Unite i calamaretti, abbassate la fiamma e continuate la cottura a pentola coperta per un’ora.
A mezz’ora dal termine, aggiungete le erbette lavate e tagliuzzate
grossolanamente.
Regolate il sale.
Completate con un pizzico di peperoncino.
Segnala presso:
i too am from italian(part silician and part alti-italia)and it does my heart good to see another happy old face like mine at 88 yrs old,smooth skin and an eye for the beautiful ladies-the only difference between me and nonno pasquale is that i never forget the beautiful people i meet-i wish to see u anne(god willing )someday to thank u for all the wonderful stories u bring to the italian notebook
trouve une trans facielement a avignon
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