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Lentils with spiedini
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| Artist: |
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| Categories: |
Italian, Poultry, Tarts & Pies, Vegetables, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| oz | Olive oil | | 1/2
| oz | Prosciutto, minced | | 1/2
| lbs | Lentils, soak overnight | | 2
| oz | Carrot, minced | | 2
| oz | Celery, minced | | 2
| oz | Onion, minced | | 10
| oz | Chicken stock | | 1
| pinch | Salt | | 1
| pinch | Black pepper | | 8
| | Wooden skewers | | 1 1/2
| lbs | Boneless skinless chicken | | | -breasts -- cut in 1" cubes | | 2
| | Peppers, cut in 1" squares | | 1/2
| | Loaf italian bread, crust re | | | -moved -- cut in 1" cubes | | 1
| lbs | Italian sausage, cut in 1" | | | -pieces | | | Additonal olive oil for | | | -brushing skewers |
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Procedures:
| 1 | Recipe by: vince tyler of carlucci in rosemont (chicago), il preparation time: 1:15 step one: prepare lentils-- to prepare lentils, heat 1 ounce olive oil in s | | 2 | step two: prepare spiedini-- to prepare spiedini, skewer in following order | | 3 | suggested wine: full-bodied chardonnay |
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