This Monday, Karlos Arguiñano opted for a perfect dish for the cold weather these days: a lentil cream with bread crusts. The Basque chef assures that he uses this legume a lot, to which he will add vegetables and a glass of milk, although the latter is optional and can also be exchanged for a little cream, although it is "less healthy and somewhat heavier."
The first thing is to sauté the vegetables, previously washed and peeled. First, the onions. Then, cut the carrots well. Everything in the pot. Finally, add the lentils. Eight minutes of cooking and a splash of milk. Last step, grind.
To decorate this "simple and delicious" dish, he added some pieces of bread to the pan with a good splash of olive oil. A few minutes and that's it. The final touch will be some small tacos of serrano ham on top, as explained in his program on Antena 3.
For the second dish on the menu, the Basque chef has asked his son Joseba for help, who has made some eggplant donuts. First, they are cut into slices. With a mold, make a hole in the middle and leave them aside for a few minutes with a good splash of milk.
On the other hand, two tomatoes, an apple and a head of garlic are baked for 40 minutes. From there, "a very curious sauce will come out," says Arguiñano. When it is ready, everything is crushed and strained. Next, it's his turn to coat the eggplant donuts with breadcrumbs. And all that remains is to plate it.
