Lentil Meatloaf in Potato Crust - It's Always Midday - 02/22/2023

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Rai

Published on Feb 22, 2023
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https://www.raiplay.it/programmi/esem... - Today Antonio prepares the ideal dish for Ash Wednesday, a light but tasty recipe. The protein part of the dish comes from lentils, a highly protein legume, and the carbohydrate part comes from the potato crust. The lentils are first blanched in hot water with salt and aromatic herbs, and then blended to create a very dry puree to which Antonio adds breadcrumbs and coarsely chopped carrots, so as to also add fiber to the recipe. As for the potato crust, to prepare it Antonio grates them coarsely with a bell grater, places them at the base on a sheet of baking paper forming a sort of rectangle with which the meatloaf is wrapped. Ingredients for the meatloaf: 350 g of lentils 1 small onion bouquet of sage, rosemary and thyme 1 orange carrot 1 yellow carrot 1 egg 1 spring onion 50 g of extra virgin olive oil a handful of breadcrumbs salt and pepper For the potato crust: 350 g of potatoes 30 g of corn starch Chopped rosemary 30 g of extra virgin olive oil For the spinach: 300 g of baby spinach leaves 1 clove of garlic extra virgin olive oil salt and pepper Cooking: 160°C for 20 minutes + 180°C for 12 minutes

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