Like a gentler, more subtle Gorgonzola, Dolcelatte is one of those creamy-sharp soft blue cheeses, but with a bit of sweetness that lets it be a flavour enhancer as well as a big main kick.
Still though – lentils with cheese? Yeah, I know, but stay with me on this one. It’s all about the creamy savoury.
There are plenty of dairy-backed lentil dishes, often sausage casseroles or general piggy constructions. In fact, there’s a sensational one in Pork and Sons. But I wanted something that would be a big veggie umami fest, with a sharp hit to go through what can otherwise be a bit of a cloying set of flavours.
You could think of it as a kind of cockeyed dal makhani, but then you could do a lot of things.
Continue reading Dolcelatte lentils with seared cauliflower (or chicken, I guess)
On Tuesday I nipped down to the Tate Modern, and ended up having lunch there. The current show on Kazimir Malevich is fantastic, incidentally, and the accompanying book is a beautiful thing.
The members room (some friends kindly got me a membership for Christmas. Thanks, guys) is a reasonably quiet place to have an only fractionally overpriced lunch with an amazing view over London. In this case, lunch was a genuinely fantastic lentil salad, bursting with garlic and richness. And I forgot to take notes. Bugger.
So this isn’t that. It’s a kind of from-memory analog, accounting for the head of broccoli I had left in, that wouldn’t keep much longer. It is also absolutely a keeper – deep and satisfying. This being me, it involves a whole bulb of roast garlic.
Continue reading Puy lentil & broccoli salad with roast garlic dressing
There’s a great salad near the beginning of Jerusalem that uses green and yellow beans with capers, red peppers, and loads of garlic. This is basically that with a stripped-down dressing and loads of lentils.
Why? Because I wanted something more substantial to go with the lamb and lemon stew, and because lentils are bloody marvellous. Especially puy lentils – the earthy taste and mottled colour is just the best.
Continue reading Lentil and green bean salad with garlic and capers