Demonstrated in store by “Dean Smith” using my Fissler pressure cooker.
- 3 pork veal & oregano sausages, blanched
- ¼ cup olive oil
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- ¼ cup speck or pancetta, cut into small batons
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 375g lentils
- 1 tbs tomato paste
- 1 potato, diced
- Freshly ground black pepper
- Sea salt
- 2 litres chicken stock
- 3 bay leaves
- 1 tsp freshly chopped flat leaf parsley
- 1 tsp freshly chop sage
Heat oil in Fissler pressure cooker. Sauté onion, garlic & speck over medium heat for 4 minutes then add carrot & celery.
When speck begins to colour add lentils.
Add tomato paste & stir for 3-4 minutes then stir in potato and sliced sausage and season with salt & pepper.
Pour in stock and add the herbs, bring to boil.
Close cooker with lid and turn burner to high and set indicator rod to the first ring then turn down heat to low.
Cook for 15 minutes, turn off heat and depressurize.
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