Salsicce con funghi e Lentichie con datterini
The vanilla recipe (sausages with lentils) had not enough appeal to me this evening. So I extended the coverage. The sausage were from butcher Loreto, one of the best. Nevertheless too salty. All Umbrian sausages are always too salty!
Better not to speal about the mushrooms, a mixed package bought at COOP. I will never understand why one should mistreat poor mushrooms in such a horrible way.
Other story the lentils. Kind gift from Alessandra, the fiduciaria of our local slowfood team, lentils grown by her family in Fabro. I mixed some veggies from the garden among the lentils and kept by purpose the liquid, for the kick! The kick are the egg, you see in the picture; in reality frozen datterini from 2022, of which I still have some. The icy tomatoes melting in the hot lentil soup is an experience to make