for New Year's Eve dinner
is a tradition followed
in most italian regions
because they symbolize
money or good luck.
So I've decide to post this recipe,
since this holiday is coming up.
Making time: 20 minutes
Cooking time: 110 minutes
Total time: 130 minutes
Ingredients (4 people):
5.3 oz. (150 g) Lentils
1 Stalk of celery
1 Sprig of rosemary
1 cutlet pork underbelly
3 tbsp Extra virgin olive oil
Steps (sorry I forgot to make photos, I extracted these from the video):
I cut into pieces carrot and I wash sprig of rosemary and stalk of celery.
In a saucepan I brown carrot, celery, rosemary and pork underbelly.
I add lentils, 4,2 US Cups (1 l) of water, stock-cube and I cook it for 1 hour and half on a low flame.
I preheat oven to 392 °F (200 °C).
I remove pork underbelly and rosemary.
I blend it and I add salt.
I put the cream in four porcelain jar (I didn't find mine, so I used these alluminium jars.)
I wet the edges, I cover the jars with the flaky pastry and I make a few slashes over the top to allow steam to escape.