Corn Tagliatelle with Lentil Ragout

Are a first course proposal with a tasty and inviting flavor, a dish that evokes the flavors of oriental foods thanks to the presence of miso which, in addition to being good, is a condiment that fascinates lovers of ethnic cuisine. In recent years, the table preferences of many Italians have changed. We too, like many other peoples of the world, have been fascinated by Japanese cuisine, despite the fact that our cuisine is among the most representative and well-known in the world. Japanese cuisine is characterized by unprocessed ingredients, simple and genuine flavors, different from those to which our palate is accustomed. For the Japanese population, nutrition is not only a way to satisfy the need for food or taste, but it is an integral part of traditional medicine. The Japanese diet is based on the balance between Yin and Yang, the five elements, the color and seasonality of food. Now let's see what we need to make our Corn Tagliatelle with Lentil Ragout. Ingredients 400 grams of corn noodles Ingredients for the lentil sauce 250 grams of red lentils 1 carrot spring onion 1 celery stalk 2 cloves of garlic a liter of tomato pulp thyme, rosemary a sprig of basil, finely chopped basil salt freshly ground black pepper extra virgin olive oil vegetable broth Vegetable broth ingredients 800 ml of water 1 carrot 2 stalks of celery 1 white onion 1 zucchini Steps To prepare this delicious lentil ragout, we start by soaking the lentils in a bowl with cold water for a couple of hours, changing the water from time to time. Prepare the vegetable broth by putting 800 ml of water, a carrot, two ribs of celery, a white onion and a zucchini in a saucepan. Bring everything to a boil and cook for 30 minutes. After that, we filter the broth. Wash and peel the vegetables, then cut the carrots, spring onion and put them in a large saucepan with a drizzle of extra virgin olive oil, a bay leaf and finely chopped herbs. Let everything wilt for about fifteen minutes. Wash the lentils under running water, drain them and add them to the sauté. Remove the bay leaf, add the tomato and a couple of ladles of vegetable broth to cover the lentils. Season with salt, freshly ground black pepper and continue cooking over low heat for an hour. When cooked, turn off the heat and flavor with rosemary. Cook the pasta in plenty of salted water and season it with the freshly prepared lentil sauce.