LENTILS HUMMUS WITH COTECHINO AND CRISPY POLENTA WAFERS

In light of the fact that Christmas is already among us, we must prepare ourselves for superdinners, megalunches, Christmas meals & co. In these cases, finger food is a little word bearer of comfort and solver. But who tells to Grandpa that crying out for his “polenta with cotechino”? So as not to hurt anyone, and to see the light at the end of the menu-writing dark tunnel, I gave birth to the lentils hummus with cotechino and crispy polenta wafer. A traditional Italian dish revisited in chic way for highly refined people like us (ha ha ha ha). Has something for everyone: from the despotic and traditionalist aunt to the cool cousin just landed from an intercontinental NYC – godforsaken country. Following this recipe also the most desperate housewife will go to cook as a star chef in three, two, one…

INGREDIENTS (serves 10 little portions)

• 1 cotechino (an Italian pork dish, a sort of gelatinous pork sausage in a natural casing)

Lentil hummus:

• 230 gr of boiled lentils
• 1 ½ teaspoon of tahina
• Extra virgin olive oil q.s.
• Salt, black pepper, paprika q.s.

Crispy polenta wafers:

• 80 gr of precooked corn flour
• 2 tablespoons of grated Parmesan
• 300 ml of water
• Salt to taste

Matching soundtrack: Santa Claus is coming to town, Michael Bublè

PROCESS

1. Blend together in a mixer lentils with tahina, extra virgin olive oil, salt and spices. If necessary add a few tablespoons of water to obtain a smother consistency.
2. Make the polenta according to the instructions in the package, so add the grated Parmesan and pour in spoonfuls onto a large baking sheet lined with parchment paper.
3. Cover with another sheet of parchment paper, spread the polenta with a spatula until you’ll pull it in a very thin layer.
4. Bake at 200° C until golden brown.
5. Take a coffee cup (or a short cup), pour a few tablespoons of lentils hummus, the cotechino cubes and a few pieces of crispy polenta wafer. Finish with a little oil.

Ph. Sara Cartelli
© The Eat Culture