Lentejas ala Pittie.

Sharing some love through the comforts of a warm lentil soup brought to the dinner table. 

Lentejas ala Pittie

By Angelica Martinez-Gana

From the cookbook, Vamos a Comer

Serves 4 to 6

Prep Time 20 minutes

Cooking time 1 hour 15 minutes 

Ingredients:

500 grams Pork Belly

4 medium White Onions, (2 quartered and 2 chopped finely)

1 Pork Bouillon cube

250 grams bacon strips, sliced into bite-sized pieces

2 pieces El Rey Chorizo, sliced

1/2 head garlic, chopped finely

1 (250-gram) pack Tomato Sauce 

Salt and Pepper

400 grams Lentils 

Olive oil

Procedure: 

1. Place pork belly, 1 1/2 liters water, quartered onions, bouillon cubes, salt and pepper in a pot. 

Cover and boil for 20 minutes.

Remove pork from pot and slice into bite-sized pieces. Set aside.

2. In the same pot with the pork broth, cook lentils until soft. Set aside.

3. Heat 5 tablespoons oil in a wok over medium heat. Saute pork for 10 minutes. Set aside.

4. In the same work, saute bacon for 10 minutes; set aside. Saute chorizo for 10 minutes; set aside. Saute chopped onions and garlic until fragrant.

5. Add tomato sauce, lower heat, and simmer for 10 minutes.

6. Add pork, bacon, and chorizo to the wok, about 2 minutes apart, and continue simmering.

7. Add lentils and pork broth and mix. Season to taste with salt and pepper.

French Dimped Rolls

From The World Encyclopedia of Bread and Bread Making 

400 Bread Flour

1 1/2 tsp salt

1 tsp White Sugar

15 grams Fresh Yeast

120 ml lukewarm milk

175 ml lukewarm water 

Makes 10 rolls

1. Lightly grease 2 baking sheets. Sift the flour and salt into a large bowl. Stir in the sugar and make a well in the center.

2. Cream the yeast with the milk until dissolved, then pour into the center of the flour mixture. Sprinkle over a little of the flour from around the edge.  Leave at room temperature for 20 minutes, or until the mixture starts to bubble. 

3. Add the water and gradually mix in the flour to form a fairly moist, soft dough. Turn out on to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled clear film and leave to rise for about 1 and 1/2 hours. 

4. Turn out to a lightly floured surface and knock back. Re cover and leave to rest for 5 minutes.  Divide the dough into 10 pieces.  Shape into balls br rolling the dough under a cupped hand, then roll until oval. Lightly flour the tops. Space well apart on baking sheets, cover and leave to rise for about 30 minutes. 

5. Lightly oil the side of your hand and press the center of each roll to make a deep split. Leave to rest for 15 minutes. Meanwhile, place a roasting tin in the bottom of the oven and pre heat the oven to 450°F.

Pour 250 ml of water into the roasting Tin and bake the rolls for 15 minutes until golden.

Don"t rush. Take your time. 

You'll thank me later as I am certain that everyone will love this.