Enjoy this autumn dish!
- estratto di pomodoro
- white onion
- extra virgin olive oil
Make a soffritto with white onion and estratto di pomodoro.
Add the lentils - no need to soak - and cook with vegetables' broth.
Add the mushrooms the last 10 minutes.
Keep on adding the broth until cooked. It will take at least 40 minutes. Add salt and turmeric.
Cut thin slices of guanciale. In another pan, stir fry it and then add - still hot - pouring also the fat taken out by the guanciale.
Season with some parsley.