This kind of Umbrian lentils produced belong to the special variety Castelluccio di Norcia, selected directly in the Sibillini Mountains National Park, Umbria Region. This lentils are unique for their taste and for being ready-to-cook, without need of pre-wetting, but just a quick washing in fresh water and a cooking time of 20-25 minutes, adding the salt only at the end.

Traditional Umbria's farm recipe (it serves 4 people) cooking time : 2 hours .
Ingredients : 350gr . lentils , 8 sausages , 3 cloves garlic , 2 scallions , 2 stalks celery , 1 carrot , 500 gr peeled tomatoes , chilli , olive oil , a little salt .
Procedure : first put the scallions , the carrot , 2 cloves garlic , 1 stalk celery into the food - processor and get a mixture. Pour it into a pan and fry it with olive oil , then add the sausages and the tomatoes and let the whole season for about 30 minutes . In another pan boil the lentils with 1 stalk celery and 1 clove garlic for about 20 minutes . Before serving add salt and chilli at will .
Traditional Lentils Soup (traditional recipe: it serves 4 people) cooking time : 45 minutes.
Ingredients : 400 gr . lentils , 1 lt. water , 1 clove garlic , 1 stalk celery , salt , pepper , olive oil.
Procedure : put the lentils , the garlic and celery in a pan (better if an earthenware pan) with the water and let them boil for about 35 minutes . Add a little salt , pepper and some olive oil and let the whole simmer for other 10 minutes . Serve with garlic bread or toasts flavoured with olive oil . Advice for the cooking : the " LENTICCHIA DI CASTELLUCCIO DI NORCIA " must not be held to bath before the cooking . Boil the lentils in cold water for about 30 minutes . While cooking add warm water if necessary and add the salt only at the end .

Contents: gr. 500