La Valletta Umbrian Lentils - Lenticchie Umbre

Southeast of Perugia, the farm in in the heart of the regional park, Colfiorito, extends over 80 hectares where we have been growing only quality legumes for three generations. The family members are expert farmers and love the products of their land. 

The Valletta farm is located in Colfiorito, in the heart of the regional park of the same name, a protected area thanks to its unique characteristics. The plateau at an altitude of 780 meters has always been suited to the cultivation of legumes and we do it in full respect of the land and crops, aware of how good and precious our products are for health.

Umbrian Lentils, Lenticchie Umbre, are known for their delicate earthy flavor, very thin skin, and al dente texture. These tiny brown Lentils do not require pre-soaking and they retain their shape beautifully when properly cooked, which makes them an ideal base for salads.

They are excellent stewed as a ragù with aromatics such as garlic and rosemary, and with diced browned pancetta. These precious Lentils can stand up to rich meats such as pork chops, sausages, and steak. Try making Sausages with Lentils and Tuscan Kale from AUTENTICO (page 243). Be sure to drench them in great Tuscan olive oils like Frescobaldi Laudemio and Capezzana!

Enjoy a simple bowl of tender lentils dressed with herbs, lemon and fruity olive oil. Add a  wedge of Gorgonzola to make a perfect accompaniment to grilled steak, salmon or chicken.

Need a recipe? 

INGREDIENTS: 400 g of Colfiorito lentils; 200 g of champignon mushrooms, extra virgin olive oil to taste, salt, parsley, garlic.

PREPARATION: Boil the lentils in abundant water, when cooked, add a little salt. In the meantime, put the oil, garlic, parsley and the chopped mushrooms in a saucepan, cook everything and season with salt to taste. When everything is ready, add the lentils to the mushrooms and cook for about 10 minutes. Serve the soup obtained hot with pieces of toasted bread and extra virgin olive oil.