Cooking with Hans Baer
FAVOURITE RECIPES:
REGIONAL AND SEASONAL HIGHLIGHTS
Lentils with spaetzle and sausages
Ingredients (4 servings):
400g alb or plate lentils
2 ¼ litres of water
400g smoked pancetta
70g tomato puree
1 carrot
¼ smaller tuber of celery
½ leek
Onion studded with bay leaf and cloves
dash of vinegar
pinch of sugar
salt, vegetable stock, ground pepper
4 pairs of string sausages (e.g. Vienna sausages)
Spaetzle
Preparation 1:
Wash the lentils thoroughly in cold water and drain.
Simmer the bacon whole with the lentils and the chopped onion in a large pan of water.
After about 40 minutes, remove the softly cooked bacon and the larded onion and add the diced carrots and celery.
After a further 5 mins, stir in the diced leek and tomato purée and simmer for a further 2 mins.
Preparation 2:
Reduce the heat and season the finished lentils with vinegar, sugar, vegetable stock, salt and pepper.
Leave the stew to infuse overnight in the fridge or leave to rest for 2 hours before serving to allow the natural flavour of the lentils to develop.
Prepare the bought or homemade spaetzle and toss in warm butter or lard just before serving.
Heat the string sausages in lightly salted water.
Cut the cooked, warm pancetta into thin slices.
Preparation 3:
To serve, place the lentils in a large terrine.
Place the string sausages and bacon slices on top of the lentils.
Serve the spaetzle separately in a larger bowl.
We recommend serving with a glass of Pinot Noir.
