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Ingredients per portion:

  • 25 gr. red lentils
  • 10 gr. mile
  • extra virgin olive oil to taste
  • 100 gr. about. cod fillets
  • 8/10 gr. some of the prized black truffle shavings
  • 40 gr. purple cauliflower
  • 2-3 gr. oil flavored with truffles 

Preparation:

Take the red lentils, rinse them in water and put them to boil for 25 minutes in salted water. When cooked, drain and put them in the pot vasocottura, together with millet previously washed, drained retraced in a pan with about one tablespoon of evo oil, then let it boil in 250 grams of boiling salted water for 20 minutes. Arrange the vegetables in the pot with over the fillet of cod, put a little ‘extra virgin olive oil and add about 10.8 grams of  the precious black truffle (T & C) for the final seal purple cauliflower.

Finally seal the vasocottura and place in microwave for 7-8 minutes on 800w.

Integrate few drops of oil flavored with truffles to find the right balance.

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