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Lentils soup, black cabbage and stockfish


Green lentils from Castelluccio
Chopped celery
Black cabbage
Chili pepper
EVO oil

Let's put a drop of extra virgin olive oil in saucepan, heat it and add celery, carrots and diced onions, a clove of crushed garlic unpeeled (which will be removed later) and, if we like it, a little chili pepper.

While the vegetables gently fry, we're going to add green lentils from Castelluccio. We should not soak them first because they are of excellent quality, fresh lentils with a very thin skin, so we'll put them directly into the pan. We heat them with the vegetables and add curry at will according to our tastes, and bathe with vegetable broth.

We continue cooking for about 40 minutes, so that the lentils continue their cooking, and start preparing fish. In a pan pour a little oil and lay the cod slice (or stockfish preferably) on the skin side, don’t pour salt on it, as stockfish is salted and dry cod, and also because in the same pan we’ll put the cabbage previously savored and blanched in water, that means boiled for a few minutes and then iced.

When the fish is a little heated we shall turn it and finish cooking it in the oven for 4 to 5 minutes, after which we can pull out the fish: it takes very little time, it’s just to heat it up.

In a shallow dish we are going to put our lentils soup, we sit in the middle some cabbage a bit of the fish sauce, then our stockfish and finish the dish freshening it up with some sprouts of leek and beetroot.

The lentils soup with black cabbage and cod scented of curry is ready.