Beluga lentil risotto, soft-boiled egg, smoked bacon
Ingredients
For
4
personnes
- 270 g black lentils (‘caviar’ or ‘beluga’)
- 2 shallots, finely chopped
- 2.5 tablespoons of olive oil from Aix-en-Provence – matured olives PDO
- 25 g hulled buckwheat seeds
- 8 thin slices of smoked bacon
- 4 eggs
- 10 cl of white wine
- 55 cl of stock
- 50 g grated Parmesan
- Salt, pepper
Tip
For this beluga lentil risotto, we recommend using an olive oil from Aix-en-Provence – made from PDO ripened olives – for its aromas of sourdough bread, black olives, cocoa, cooked artichoke, vanilla and toast. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence – ripened olives or Provence – ripened olives.
Instructions
- Toast the buckwheat grains. To do this, place them in a very hot frying pan, without any fat. They must not be piled on top of one another. Stir regularly until they turn a lovely golden brown. Set them aside.
- Place the slices of bacon on a baking tray lined with a sheet of baking paper. Cover them with another sheet of baking paper and another baking tray.
- Bake in the oven at 200°C for 10 to 15 minutes. Remove the baking trays and leave the slices of smoked bacon out in the open air to cool whilst they dry.
- Heat 1 tablespoon of olive oil in a frying pan with the finely chopped shallots. Stir and leave to simmer over a low heat until the shallots are translucent.
- Add the lentils and pour in the white wine. Once it has evaporated, add the piping hot stock a little at a time, stirring regularly as you would for a risotto.
- Whilst the lentils are cooking, bring a large pan of water to the boil. Gently place the eggs into the water. The eggs should cook for 6 minutes in gently simmering water. The cooking time is very precise. Before cooking, the eggs must be at room temperature so that they do not burst when placed in the water. After 6 minutes, transfer the eggs to a bowl containing cold water and ice cubes to stop them cooking further. Peel the eggs; this is a delicate task as the eggs are ‘soft’ and must not be cracked.
- Once the lentils are cooked, add 1.5 tablespoons of olive oil, season with pepper, then stir in the Parmesan. Mix everything together well.
- Arrange the plates by dividing the lentil risotto between them. Place an egg and the bacon crisps on top of the lentils. Sprinkle with toasted buckwheat seeds and serve immediately. Enjoy your meal!
Tip
For this beluga lentil risotto, we recommend using an olive oil from Aix-en-Provence – made from PDO ripened olives – for its aromas of sourdough bread, black olives, cocoa, cooked artichoke, vanilla and toast. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence – ripened olives or Provence – ripened olives.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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