- Leave the lentils in a bowl of warm water to soak overnight
- Rinse and drain
- In a soucepan, sautè the finely chopped shallot and the lentils with a little EVO oil, add salt and pepper to taste
- Pour over the wine and evaporate, then add the stock
- Simmer over a low heat until reduced
- Blend the lentils finely in the mixer to obtain a cream to serve with the tortelli.
Tortelli filled with cotechino and potato purè, with cream of lentils

Ingredients
Traditional pasta
For 4 people
Difficulty: Easy
Preparation: 30 min
Cooking: 4/5 min