COOKING UP GOOD THINGS

Tortiglioni Cappelli Variety
with Lentils Ragù Sauce

by Silvia Cappellazzo

COOKING UP GOOD THINGS

Tortiglioni Cappelli Variety
with Lentils Ragù Sauce

by Silvia Cappellazzo

Pasta has always been synonymous with Italian tradition, a typical dish in our cuisine.
Despite apparently being a winter dish, this recipe can also be enjoyed during the summer, cooled to suit personal taste, for a boost of energy and as part of a healthy, balanced diet.

Traditional ragù sauce, true comfort food, here in a 100% vegetable version thanks to the addition of lentils.

4 people

Preparation: 15 minutes

Cooking: 25 minutes

stagioni-italia-tortiglioni-senatore-cappelli-prodotto

Ingredients

320g Tortiglioni Cappelli Variety Le Stagioni d’Italia

150g of Carrots, Celery and Onion, finely chopped

Le Stagioni d'Italia extra virgin olive Oil

2 Bay Leaves

4 Cloves

250g Le Stagioni d’Italia Green Lentils as an alternative, use 250g of precooked or canned lentils.

Salt

Black Pepper

vegetable stock: fresh Tomato sauce, 80g Walnuts

Preparation:

Gently soften the chopped vegetables in the oil with a pinch of salt, add the pepper, bay leaves and cloves.
Cook for a few minutes, then add the Le Stagioni d'Italia green lentils and cover with the stock.
Leave to braise for about 15 minutes, then add the tomato sauce and continue cooking for another 10 minutes or so.
Once cooked, taste for salt and add a drizzle of oil.
Boil the Senatore Cappelli Le Stagioni d’Italia tortiglioni in plenty of salted water, drain and mix with the lentil ragù.
Serve sprinkled with coarsely chopped toasted hazelnuts

Cooking up good things

Awareness of our everyday actions. We can help preserve local territories and our environment through the food choices that we make. Choosing ingredients that are seasonal and as local as possible, means you can enjoy a range of tasty and nutritious raw materials and use fewer resources in getting products to our tables and you are also promoting local food specialities and culture. Follow all my recipes.

Silvia Cappellazzo

In addition to being a touring chef, I am also currently working as a teacher of 100% plant origin natural cuisine at a number of training institutions and cooking schools including the Università del Gusto, Terranostra Italia and Ascom. I work as a consultant for a range of restaurants and companies who are active throughout Italy, and as a naturopath for private individuals, with special focus on the sports field and the world of yoga.