It actually does matter what color the lentils are, sort of. The larger and flatter brown or orange lentils used in soups and Indian cuisine cook much faster and softer and can break down and become creamy. There are also smaller, rounder lentils like green French le puy or black Italian lentils that take longer to cook and don’t get as soft and creamy. These black Italian lentils ate sometimes called beluga due to they’re resemblance to caviar. They are what I’ve found in most often in Italian lentil dishes. Le puy are very similar. They are both very different from the brown lentils used here.
FYI. Not just from Northern Italy but both cotechino and Lambrusco are from Emilia Romagna. The pig’s foot sausage is Zampone (of Modena) and similar to cotechino, but it’s actually the pig’s foot stuffed with the sausage.
Your grandmother is amazing !
It actually does matter what color the lentils are, sort of. The larger and flatter brown or orange lentils used in soups and Indian cuisine cook much faster and softer and can break down and become creamy. There are also smaller, rounder lentils like green French le puy or black Italian lentils that take longer to cook and don’t get as soft and creamy. These black Italian lentils ate sometimes called beluga due to they’re resemblance to caviar. They are what I’ve found in most often in Italian lentil dishes. Le puy are very similar. They are both very different from the brown lentils used here.
Had this New Year’s Eve at senza!
🙌🙌🥂 isn't it really good?!
It really is, though I like my lentils a little firmer. Ps I saw you on good day!
@@danteesposito7505 me too! Thank you! Yeah I fill in from time to time
FYI. Not just from Northern Italy but both cotechino and Lambrusco are from Emilia Romagna. The pig’s foot sausage is Zampone (of Modena) and similar to cotechino, but it’s actually the pig’s foot stuffed with the sausage.
why are you yelling?