Rice and lentil soup with moscardini in red

Rice and lentil soup with moscardini in red
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Time: 1 ora e 10 minuti
Difficulty: Media

Ingredients for 8 people:
2 cloves of garlic
1 blonde onion
1 small leek
2 l vegetable stock
150 g of musky flies
125 g peeled tomatoes
1 small sprig of parsley
1 dl dry white wine
extra virgin olive oil
salt up
black pepper in grains
300g Lentils 
200g Rice 
1 onion 
1 celery coast
1 clove of garlic 
1 sprig of parsley
1 tablespoon tomato paste

Time: 1 hour and 10 minutes
Difficulty level: medium
Prepare the musky flies. Separate the sac from the tentacles, then cut off the eyes from the first and the beak in the center from the second. Remove the entrails, contained in the bag, then carefully wash the bags and tentacles under running water, then cut everything into regular pieces.
Peel the cloves of garlic, chop them and brown them in a saucepan with 2 tablespoons of oil; add the flies and cook until they have emitted all their liquids (it will take 10-15 minutes). Soak with wine, let it evaporate, then add the peeled crushed with your hands and add 2 dl of water; cook for about 40 minutes, stirring occasionally, then season with salt and pepper.
Peel the onion and chop finely; sprout the leek, remove the outer leaves, wash and slice it thinly. Transfer both ingredients in a saucepan with 3 tablespoons of oil and brown for 1 minute, over high heat, stirring constantly.
Coarsely chop the onion and slice the celery, add a few leaves of parsley and chop all these ingredients together to obtain a finer mince.
Heat a generous amount of oil in a saucepan and sauté the beaten and when it takes color, add the tomato paste and a drop of water.
Cook the sauce for 10 minutes, then add the lentils and vegetable broth, then cover the pot with a lid and cook for another 10 minutes.
At this point dilute the preparation with a couple of ladles of cooking water of the lentils, season with salt and pour the rice that will cook for about 20 minutes.
Serve the soup with a round of extra virgin olive oil and a nice ground black pepper.
At the end, divide the soup into individual fondines, complete with moscardini in red and serve.