They mainly come from cultivations in the Italian area, gathered in a farmers’ association of small organic producers, that avoid any use of herbicides, chemical fertilizers, fungicides, pesticides etc. Products are packed in a protective atmosphere in order to grant a long preservation and safe from parasite infestation.
Certified by ICEA (Institute for Ethical and Environmental Certification)
PASTA WITH LENTILS
200 g of maltagliati or another size of pasta
tomato purée “La Madre Terra”
celery stem and leaves
400 g of lentils “La Madre Terra”
extra-virgin olive oil
First of all cook the lentils after soaking them for the requested time (about 12 hours). In the meantime chop the onion and let it fry delicately with a bit of oil. Once the lentils are cooked, strain them keeping the cooking water. Cook the tomato purée for a few minutes then add the cooked lentils and let them season. Add some more water to the lentils cooking water so that it is enough to cook the pasta, add salt and bring it to boiling. Now put the pasta into the boiling water, stir and add some more salt if necessary. Put it in the dishes and serve.