In a nutshell: These Tuscan lentils are packed full of flavour, easy to cook when you want a quick soup or salad.
These Tuscan lentils are highly sought after by legume lovers around Siena. Planted, grown and dried using ancient, and timeless, Tuscan farming methods. Smaller and paler than the French Puy lentil, they have an intense nutty flavour and firm texture which means that they hold their shape well when cooked slowly in a traditional Tuscan lentil soup. Simply place in a saucepan, cover with cold water and bring to the boil. Then, simmer for about 15-20 minutes with bay leaves, olive oil and your vegetables of choice.
How to use:
About Il Cilegio
Close to the famous Medieval walled town of Monteriggioni in Tuscany, with its imposing turrets and walls, lies the Azienda Agricola Il Cilegio. Owned by the Pattaro family, who have been farming 140 hectares of land since 1952. Today, almost half their land is given over to olive groves and vineyards where they produce excellent Chianti and olive oil. The rest of their fields are cultivated with wonderful beans and pulses, local grains and wheats, all stoneground in their mill and sold to appreciative bakers and chefs in nearby Siena and its surrounds. A farmhouse restaurant is always busy in the summer months with locals who come to eat the classic, rustic Tuscan dishes made with the farm’s produce and is well worth a visit if you’re ever in the area.
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