Wineshark Cooking Class - 4. Zuppa di Pasta e Lenticchie

Ingredients:

• Bulb garlic - 2 oz
• Olive oil - 2 oz
• Carrot - 8 oz
• Celery - 2 oz
• Onion - 8 oz
• Bacon - 4 stripes
• Red lentils - 5 oz
• Stock - 1 lb
• Water - 2 lb 2 oz
• Small macaroni - 4 oz
• Whipping cream - 2 oz
• Salt - 1.5 tsp
• White pepper powder - 1/2 tsp

Procedures:

Put the whole bulb of garlic in oven for about 40 min, once it has cooled down, cut in halves and squeeze out the meat.

Sautee the vegetables with olive oil, then add bacon, until all has softened.

Add the garlic, red lentils, stock and water to cook for about 20 min.

Use blender to mesh the ingredients and then add the macaroni to cook. Finally add whipping cream and seasonings.