The tradition must be respected and this year we cook sausage , pig’s feet and lentils … Lilli was my mom, , who knows me knows that my passion for cooking comes from my grandmother Ines , that I often mention because my Mom did not like  cooking at all, but in two dishes she was very good… the roast and lentils New Year’s Eve . I’ve added to this recipe a little of me, making mini soufflé lentils really special .

And now … LIGHT THE FIRES !

INGREDIENTS:

- 500g of lentils from Castelluccio (these umbrian lentils are my favourites )

- A clove of garlic

- Celery to taste

-3 – 4 tablespoons of tomato

For the mini – souffle ‘ :

- 200g boiled lentils

-2 eggs

- 2-3 tablespoons Bechamel

- Butter to taste

- Bread crumbs to taste

- Sausage or knuckle ? To avoid mistakes I’ve prepared both

WEAR THE APRON , WASH YOUR HANDS … BEGIN !

- On the evening of 30 , when I was a child , my job was to clean the lentils, i put them down in a plate and checked that there weren’t small stones , then put in the water until the next morning

- After staying lentils to soak overnight , put them in a pot with cold water and let them boil

- When they are cooked, drain them , taking care to keep aside some of their cooking water … in a saucepan , place the oil and a clove of garlic, after few minutes  remove it and add the tomato, after a few minutes add the previously boiled lentils , celery and a ladle of cooking water, add salt and cook for about ten minutes … here  Lilli’s lentils

 

 

 

 

 

 

 

-Prepare now the mini soufflee, first reduce  the lentils to puree

 

 

 

 

 

 

 

- Mix the white sauce and egg yolks

 

 

 

 

 

 

 

-Add the eggs white

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 170 ° for about 30 minutes

 

 

 

 

 

 

-You  have now all the elements to compose your plate

 

 

 

 

 

 

 

Et voila’…hallo 2014!