CAVIAR LENTILS, clams, romesco sauté and EVOO Dehesa El Molinillo
Recipe high in fibre and potassium with various benefits for the body. This dish is full of flavour and a gastronomic gem in our everyday diet.
Dehesa El Molinillo recommends @legumbresguillermo and @ecoalia, for any recipe of theirs in conjunction with our EVOO Dehesa El Molinillo.
- 300 g caviar lentils
- 2 chopped chilies in vinegar
- 12 live fine clams
- 1 glass of cloudy wine
- 1 bay leaf
- 1 spring onion
- 3 ripe roasted tomatoes
- 1 roasted red pepper
- 1 dried red pepper (flesh only)
- 3 roasted cloves of garlic
- 20 g toasted almonds
- 20 g toasted hazelnuts
- 1 dash of brandy for the flambé
- 2 “carquinyolis”
- Salt
- Black pepper
- 2 ml apple cider vinegar (to taste)
- Cook the lentils in (cold) mineral water, add the salt and the bay leaf. The estimated cooking time will be approximately 20 minutes, although you should check they are properly cooked.
- Once they are ready, drain the water or cooking juices and set aside.
- To prepared the romesco sauté, sauté the onion with our EVOO Dehesa El Molinillo until it is a golden toasted colour.
- Add the tomatoes, pepper, dried red pepper, roasted garlic, almonds and hazelnuts and leave for about 5 minutes.
- Then flambé with the brandy and add the cider vinegar.
- Once the brandy is reduced, place the mixture in a dish and use a hand blender to make the romesco sauté.
- Sauté the caviar lentils with a few drops of our EVOO Dehesa El Molinillo Navalices along with the chili in real vinegar.
- Add the clams and cook until they open and mix with the lentils and the water from the clams.
- To serve, spread the lentils on the base, position the clams as you like, add a spoon of romesco sauté without mixing with the lentils to give the dish an even more eye-catching appeal. Finish with a few drops of our EVOO.
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