Home » Howto & Style » Lentils with Sausage & Nonna – Laura Vitale – Laura in the Kitchen Episode 475

Lentils with Sausage & Nonna – Laura Vitale – Laura in the Kitchen Episode 475

To get this recipe with measurements: http://www.LauraintheKitchen.com
PREVIOUS EPISODE: http://litk.us/previous
NEXT EPISODE: http://litk.us/next
Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Twitter: @Lauraskitchen

My Blog: http://www.LauraVitalesBlog.com

Instagram: http://www.instagram.com/mrsvitale

About laperlerose

Check Also

Stuffed Cockerels / كوكلي محشو – CookingWithAlia – Episode 766

Let's prepare a new amazing and delicious recipe. It's the Stuffed Cockerels, follow my recipe below. RECIPE: https://www.cookingwithalia.com/766-stuffed-cockerels/ INGREDIENTS: For the chickens (cockerel): 2 small cockerel (1/2 kg each) 1/2 teaspoon ground turmeric 1/2 teaspoon grated fresh ginger 1 teaspoon preserved butter (smen) A pinch of saffron threads 2 garlic cloves, grated 1/2 teaspoon salt 1/2 teaspoon pepper 120 milliliters (1/2 cup) warm water 2 tablespoons butter, at room temperature 1 teaspoon heavy soy sauce For the filling: 60 grams (1/2 cup) pre-cooked whole wheat, cooked 50 grams (1/2 cup) medjool dates, pitted and cut into small cubes 50 grams (1/2 cup) raisins, cut into small cubes 50 grams (1/2 cup) dried figs, cut into small cubes 50 grams (1/2 cup) dried apricots, cut into small cubes 50 grams (1/2 cup) blanched almonds, fried and mixed into chunks 1 tablespoon butter 1 tablespoon honey 1 tablespoon granulated sugar 2 tablespoons orange blossom water For the sauce: 750 grams white onions, finely chopped 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon chopped coriander and parsley 1 tablespoon almond powder 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1/2 teaspoon pepper 750 milliliters water 250 grams cockerel liver For the decoration: 2 tablespoons roasted almond flakes 1 tablespoon chopped parsley DIRECTIONS: Step 1: Preparing the chicken (cockerels) 1- In a large bowl, add the turmeric, fresh ginger, preserved butter, saffron threads, garlic, salt, pepper, and half cup of water. Mix well. 2- Add the cockerels to the marinade and mix well using hands until completely coated. 3- Cover the bowl with a plastic wrap and place the cockerels in the fridge for 1 hour. This step will allow the cockerels to absorb the marinade and become tastier. Step 2: Preparing the filling 5- In a large pan over medium heat, add the dates, raisins, dried figs, dried apricots, butter, honey, and granulated sugar. Cook and stir all the ingredients using a spatula for 10 minutes, until the dried fruits mixture becomes caramelized. 6- Add orange blossom water to the caramelized dried fruits mixture. Mix all for about 1 minute until well combined, then remove the pan from the heat. 7- In a large bowl, add the cooked whole wheat, the almond chunks, the caramelized dried fruits, and mix well. Set aside and allow it to cool. 8- Generously fill the cockerels with the stuffing mixture and tie the legs together with the kitchen twine. Set aside. Step 3: Preparing the sauce 9- In a large pot over medium heat, add the onions, olive oil, butter, coriander, parsely, ground turmeric, salt, and pepper. 10- Put the stuffed cockerels over the onions mixture, add the water, and gently stir with a spatula. Cover the pot and cook for 30 minutes. Make sure to check on the cockerels from time to time, turn them around, and add water if necessary. 11- Once it is cooked, remove the stuffed cockerels from the sauce. Place in a plate and reserve. 12- Keep the pot uncovered, add the almond powder, and continue cooking on high heat for 10 minutes to reduce it until it becomes thick. Step 4: Preparing the vegetables 13- In a saucepan, add the vegetables, the butter, garlic, rosemary, salt, pepper, and cook for 3 minutes until they become lightly brown. Step 5: Roasting the chicken (cockerels) 13- In a small bowl, add the butter, soy sauce and mix all together with a fork until well combined. 14- Place the stuffed cockerels (breast side up) on a baking sheet covered with parchment paper, and brush them all evenly with the butter mixture. 15- Roast the stuffed cockerels in a preheated oven at 200°C (392°F) until golden brown. 16- Transfer the cockerels to a serving plate. Serve with the sauce and top with almond flakes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.