Maccheroni with lentils and soppressata meat.

Preparation time: 1 hour and a half. Serves 4


Maccheroni 400 gr

Small lentils 150 gr

Garlic clove 1

Small carrot 1

Medium sized onion 1

laurel leaf 1

Tea spoon of fennel seeds 1

Spicy soppressata meat 100 gr

Extra virgin olive oil 4


Black pepper

Preparation method

Heat 2 spoons of extra virgin olive oil in a saucepan over medium heat. Add the crushed garlic, finely chopped carrot and onion, the laurel leaf, the fennel seeds and gently fry for 4 minutes without letting them burn. Add the lentils, two glasses of warm water and two table spoons of extra virgin olive oil, Cook over high heat until boiling point and slowly cook for 45 minutes. When ready to cook the maccheroni, heat a large saucepan of water and add a pinch of salt. Cook the maccheroni for approximately 14 minutes. Peel and finely cut the soppressata meat. In a frying pan, gently fry the soppressata meat. with a drop of extra virgin olive oil over low heat. Season the lentils to taste with salt, freshly ground black pepper. Add the soppressata meat. to the lentils and mix well. In a serving bowl put the maccheroni and pour on top the lentil sauce. Mix well and serve hot.

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