Lentils with Foie in extra virgin olive oil flavouring
Christmas recipes: Lentils with Foie in the aroma of extra virgin olive oil - Reserva familiar Arbequina.
Ingredients
- 1 package lentils
- 1 tomato
- 1 pepper
- 1 onion
- 1 tooth garlic
- Salt
- 3 sweet onions white
- Brown sugar
- 1 Block Thick foie to make cubes
- Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve
Instructions
- Soak the lentils for a few hours before making the dish.
- Sauté the onion, tomato, pepper and crushed garlic clove in a little extra virgin olive oil.
- Once browned, pass through the blender, place in a saucepan with the lentils and a little water.
- Cook until tender and season with salt and pepper.
- To prepare the onion marmalade, cut the onions into thin slices and poach with Castillo de Canena Reserva Familiar Arbequina, add three tablespoons of brown sugar.
- When the jam is ready, mix with two more tablespoons of extra virgin olive oil.
- Finally, cut the foie into cubes, place in a deep dish with the onion marmalade, then the very hot lentils and on top the foie balls, which we will finish with Maldon salt and Reserva Familiar Arbequina.