Chef
Chef Massimo Riccioli
Time
30 minutes
Serves
4
Difficulty
Easy
Ingredients
1 500g can of lentils
1 carrot
1 celery stick
1 medium white onion
salt, to taste
white pepper, to taste
½ glass of extra virgin olive oil
200g canned whole peeled tomatoes, crushed with a fork
1/3 glass white wine
15g curry powder
3 anchovy fillets in oil
300g cleaned small squid
Method
Drain the lentils and gently fry in a deep-frying pan with diced carrot, onion and celery and the anchovy fillets in the olive oil for 5 minutes.
Then add the wine and let it reduce. Add the crushed tomatoes and season with salt. Cook for 2 minutes, and then add the squid cut into strips with a pinch of salt. Cook until the liquid has reduced. Check for salt and serve.
