protremba
Salata Adas with Roasted Squash, Roasted Eggplant, and Glazed Guanciale
The recipe for these Lebanese lentils comes from Saveur, Issue #132, and it was submitted to them by the poet Carolyn Forché. It can be found here: www.saveur.com/article/Recipes/Salata-Adas-Garlicky-Lenti.... I adapted the recipe a bit, using a mix of Italian and purple basil instead of mint and substituting roasted for sautéed garlic. I used the lentils as a base for roasted butternut squash, roasted eggplant, and glazed home-cured shortcut Guanciale à la Marc Vetri. The glaze is reduced red wine and honey in the Guanciale roasting pan, along with dried oregano and crushed garlic.
Salata Adas with Roasted Squash, Roasted Eggplant, and Glazed Guanciale
The recipe for these Lebanese lentils comes from Saveur, Issue #132, and it was submitted to them by the poet Carolyn Forché. It can be found here: www.saveur.com/article/Recipes/Salata-Adas-Garlicky-Lenti.... I adapted the recipe a bit, using a mix of Italian and purple basil instead of mint and substituting roasted for sautéed garlic. I used the lentils as a base for roasted butternut squash, roasted eggplant, and glazed home-cured shortcut Guanciale à la Marc Vetri. The glaze is reduced red wine and honey in the Guanciale roasting pan, along with dried oregano and crushed garlic.